|Nutritional Guidelines (per serving)|
|Servings: 8 cups (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There is a lot going on in this Jamaican Jerk Chili recipe and among the ingredients, you will find a little beer and rum. Don't let the ingredient list turn you away, most of it is made up of spices and this is chili after all!
This Jamaican Jerk Chili is delicious, spicy, and very fun to make. It requires a single pot in which things are cooked, removed, and added again so the clean up is minimal. You will probably spend more time prepping the ingredients than anything else: it's best to get everything ready before turning on the heat.
The recipe was developed by Chef Ryan Scott, who first came onto the TV chef scene as one of the contestants on Bravo's Top Chef in 2007.
- For the spice mixture:
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/8 teaspoon clove
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- For the chili:
- 1/2 cup vegetable oil
- 1 1/2 pounds ground pork (lean)
- 1 tablespoon flour
- 1 1/2 cup yellow onion (minced)
- 1 teaspoon habenero (finely minced or jalapeno)
- 1 teaspoon ginger (minced)
- 3 tablespoon garlic (minced)
- 1/2 cup rum
- 1 bottle beer (Island Land Shark Beer recommended, any lager will be fine)
- 14 ounces chicken broth
- 1 can/14 ounces tomatoes (chopped)
- 1 can/7 ounces salsa verde
- 1/4 cup cilantro (chopped)
- Garnish: 1/4 cup sour cream
- Garnish: corn chips
Prepare the spice mixture
In a medium size soup pot over medium-high heat, add 1/4 cup vegetable oil.
Add meat and lightly brown for 6 to 8 minutes.
Add 1 tablespoon of flour and cook for 1 minute and remove meat mixture from the pot.
Reheat the same pot by turning it up to a medium-high heat.
Add 1/4 cup vegetable oil, minced onions, habanero, ginger, and garlic.
Slowly saute for 8 to 10 minutes or until mixture is completely tender and has no crunch.
Add the prepared spice mixture to the onion and lightly toast for 3 to 4 minutes or until the mixture is golden brown.
Remove the pot from the heat, add meat and rum then return to the stove top and cook until mixture is dry. (Beware, the rum could ignite like a flambé, make sure that you are standing away from the pot as you place it back on the flame.)
Add beer, chicken broth, tomatoes, and salsa verde and bring to a boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in chopped cilantro, garnish and serve.