Vermont Maple-spiked Chili with Cheddar Stars - Jane and Michael Stern - Chili Nation
This chili is simple and not very hot. Kids like chili with some sweetness and the cut out stars on top make it festive. You can make it ahead or double it. Serve with white rice and corn bread.
1 lb. dried cranberry beans or kidney beans (for speed you can substitute 4 C drained canned beans)
1 C chopped onions
2 garlic cloves, minced
2 Tbsp. vegetable oil
2 lb. ground chuck
1 1/2 tsp black pepper or 1 Tbsp maple pepper
1 1/2 tsp salt
3 Tbsp chili powder
1 tsp. ground allspice
15 oz. can tomato sauce
1/2 c pure maple syrup
12 slices sharp cheddar cheese (2"x2"x 1/4")
Soak the beans overnight; descard any bad beans and stones. Rinse the beans and place in a large pot with fresh water. Cook 1 hour, until tender. Drain and reserve 4 cups of beans.
In a Dutch overn, saute onions and garlic in oil until soft. Add meat, stirring to keep it loose and crumbly, and cook until browned. Drain and descard fat. Add pepper or maple pepper, salt, chili powder, allspice, tomato sauce, maple s;yrup and 2 c water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, for 30 minutes. Add the reserved beans and cook 15 minutes more.
Use a cookie cutter to cut stars from the cheese slices, or cut freehand. To serve, spoon the chili into bowls and top each with 2 or 3 stars. Makes 10 Cups- serves 6 as main course.
