Pepper Jelly Beef Chili

What’s not to love about a crockpot chili when the temps start to drop? Leaves are falling, the air is crisp, and cozy sweaters are out of storage. We’re starting to think about Thanksgiving… but before the turkey comes those autumn recipes that signal the comfort of the season.

It only made sense to put a pepper jelly spin on chili. My family loved this recipe with our Grey Goose Gourmet “HOT” Pepper Jelly but it would be so good with “Wicked HOT” too, or whatever variety you are inclined to try. Serve as is or over a bowl of rice. Let us know what you think!

Ingredients:

-       2 lbs. ground beef

-       2 medium onions, diced

-       2 15oz. cans red kidney beans, drained and the liquid set aside

-       2 15oz. cans butter beans, drained and the liquid set aside

-       2 28oz. cans old-fashioned baked beans

-       ½ cup of ketchup

-       ¼ cup pure maple syrup, dark amber

-       2 tsp. dry ground mustard

-       1 tbsp. apple cider vinegar

-       1 9oz. jar of GGG “HOT” Pepper Jelly (or “Wicked HOT” or your personal choice)

Directions:

On the stovetop, cook the beef and onions. Use olive oil or lard, if desired.

Add all ingredients to a 6-quart crockpot and stir to combine.

Add a pinch of salt and pepper, or to taste.

Cover and cook on low for 5 to 6+ hours.

Add the reserved liquid from the beans as needed while cooking to reach the desired consistency.

Serve as is or over rice. Enjoy!