1 tablespoon olive oil
2 medium yellow onions -diced
2-3 pounds 90% lean ground beef
1 pkg McCormick Chile seasoning mix
2 1/2 tablespoons chili powder* -optional
2 tablespoons ground cumin
½ cup Wood’s Vermont Smoked Maple Syrup
½ cup Wood’s Vermont Ghosted Maple Syrup
½ cup Wood’s Smoked Maple BBQ Sauce
18 oz. can of tomato paste
2 tablespoons roasted garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/4 teaspoon ground cayenne pepper* -optional
1 1/2 cups beef broth
1 (28 oz.) can petite diced tomatoes
2 (16 oz.) cans red kidney beans, drained and rinsed
1 (15 oz,) can black beans, drained and rinsed
1 (8 oz, can tomato Sauce
In a 5 quart pot cook the ground beef and onions together. Cook until the beef is browned, stirring occasionally.
Add the chile seasoning mix, cumin, tomato paste, garlic powder, salt, pepper, and optional cayenne and optional chili powder. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained kidney beans and black beans, tomato sauce, the smoked and ghosted maple syrups. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Use the chili powder and/or cayenne pepper based on your family’s tendency toward spicy tastes.
Top with sour cream and or shredded cheese.