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.
3 cups all-purpose flour
3 tbsp Wood’s Vermont Maple Sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 1/2 cup whole milk
1 cup shredded cheddar cheese
2 tbsp Jalapeno peppers – chopped* -optional
Preheat oven to 400 degrees.
The secret to excellent biscuits is COLD BUTTER. Really cold. Do not let the butter soften before the biscuits even go in the oven.
Combine the dry ingredients in a large bowl.
Use a pastry cutter to cut cold butter into the flour mixture, creating pea-sized pieces of butter throughout the dough.
Whisk the milk and egg then add until the ingredients are combined.
Add Jalapeno peppers and combine them into the dough.* (optional)
The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour onto the top of the dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
Pat or roll the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I can get up to 12 biscuits.
Place the biscuits on a lightly greased baking sheet or parchment-lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
For extra yumminess, brush the tops of the biscuits with melted butter...
Bake for 15—17 minutes. Do not overbake.