Spice Things Up: Jamaican Jerk Rum Chili Recipe

Jamaican Jerk Rum Chili
This Jamaican Jerk Rum Chili is very special because there's rum and beer inside the spicy pork mix. Courtesy Photo
Ratings (5)
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 8 cups (8 servings)
Nutritional Guidelines (per serving)
483 Calories
29g Fat
17g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 8 cups (8 servings)
Amount per serving
Calories 483
% Daily Value*
Total Fat 29g 37%
Saturated Fat 6g 31%
Cholesterol 78mg 26%
Sodium 1259mg 55%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 9%
Protein 26g
Calcium 88mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

Steps to Make It

  1. Prepare the spice mixture 

  2. In a medium size soup pot over medium-high heat, add 1/4 cup vegetable oil.

  3. Add meat and lightly brown for 6 to 8 minutes.

  4. Add 1 tablespoon of flour and cook for 1 minute and remove meat mixture from the pot.

  5. Reheat the same pot by turning it up to a medium-high heat.

  6. Add 1/4 cup vegetable oil, minced onions, habanero, ginger, and garlic.

  7. Slowly saute for 8 to 10 minutes or until mixture is completely tender and has no crunch.

  8. Add the prepared spice mixture to the onion and lightly toast for 3 to 4 minutes or until the mixture is golden brown.

  9. 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.)

  10. Add beer, chicken broth, tomatoes, and salsa verde and bring to a boil.

  11. Reduce heat and simmer for 5 minutes, stirring occasionally.

  12. Stir in chopped cilantro, garnish and serve.