Who doesn't love a good bowl of chili? Everyone has their "go to" chili recipe, and this has become ours. It's really easy to make. This is a recipe given to us by our friend Brian Clark. It won an ESPN departmental chili cook off a few years back. You can adjust the "heat" by using hot salsa and increasing the jalapeno. The longer it cooks, the more robust the flavor.

Vermont Ice Breaker Chili

Ingredients:

2 tbsp veg oil

2 lbs ground beef

2 large onions (or 3 medium)

4 cloves crushed garlic

15oz can pinto beans

15oz can kidney beans

29oz can crushed tomatoes

16oz jar of salsa (if using fresh be sure to drain some of the liquid off)

8-12oz beer (choose your favorite!)

2 tbsp diced jalapeno

4oz can of green chili peppers

1 tbsp VT maple syrup

1 tbsp cumin

1 tbsp dried oregano

3 tbsp chili powder

2 tsp salt

Optional add ins:

Sour cream

Cheddar cheese

Fresh chives

Crusty french bread or corn bread

Heat vegetable oil in large saucepan over medium heat. Add beef, onions, garlic. Cook until meat is no longer pink. Stir in remaining ingredients. Bring to a boil, reduce to low, cover, cook, stirring frequently for an hour or more. Add seasonings or extra ingredients to taste. op with sour cream, cheddar and chives.