Chipotle Maple Chili
Let the jam do all the work. This is a recipe where the only spice and flavor you need is all in one jam jar. Chipotle Maple Chili Jam is the secret to the big, bold, smoky finish of this hearty chili—without all the measuring spoons!
Blake Hill Chipotle Maple Spicy Chili Jam
1 tbsp extra-virgin olive oil
1/2 large white onion, chopped
3 cloves garlic, finely chopped
2 tbsp tomato paste
1 1/2 lb ground beef
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can kidney beans, drained and rinsed
1 cup fresh or frozen corn
32 oz vegetable or chicken stock
Kosher salt and freshly ground black pepper, to taste
Shredded Cabot Sharp Cheddar, sour cream, and sliced scallions, for serving
Heat a 6-quart or larger Dutch oven over medium heat and add the olive oil. Sauté the onion and garlic until translucent, about 5 minutes.
Increase the heat slightly and add the ground beef. Season with kosher salt and freshly ground black pepper. Brown the beef, breaking it up with a spoon, for about 8-10 minutes or until no pink remains. Be careful not to let the beef burn.
Stir in 3 tablespoons (or more, depending on your taste) of the Chipotle Maple Chili Jam and tomato paste, ensuring the beef is well-coated.
Pour in the crushed tomatoes, then add the drained kidney beans. Gently pour in the stock, noting that you may not need all of it depending on the size of your Dutch oven and your desired chili thickness.
Bring the chili to a gentle simmer, then reduce the heat to low and let it cook, uncovered, for 2 hours. Stir occasionally, and adjust the heat as needed to maintain a slow simmer.
If using frozen corn, add it to the chili in the last 10 minutes of cooking, allowing it to warm through. If using fresh corn, add it in the last 20 minutes.
Taste the chili and adjust the seasoning with additional salt, pepper, or Chipotle Maple Chili Jam as needed.
Serve the chili hot with shredded cheddar, a dollop of sour cream, and a sprinkle of scallions on top. Offer additional Chipotle Maple Chili Jam on the side for those who like it extra spicy.
Chef’s tip… Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove over low heat until warmed through, serve and Enjoy!