Jamaican Jerk Rum Chili

Jamaican Jerk Rum Chili
Courtesy Photo
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 8 servings
Yields: 8 cups
Nutritional Guidelines (per serving)
347 Calories
20g Fat
13g Carbs
20g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 347
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 16%
Cholesterol 56mg 19%
Sodium 1253mg 54%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 20g
Vitamin C 10mg 52%
Calcium 59mg 5%
Iron 2mg 9%
Potassium 511mg 11%
*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.

Ingredients

For the Spice Mixture:

  • 1 tablespoon salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon paprika

  • 1/2 teaspoon dried thyme

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon ground allspice

  • 1/8 teaspoon ground cinnamon

For the Chili:

  • 1/2 cup vegetable oil, divided

  • 1 1/2 pounds lean ground pork

  • 1 tablespoon all-purpose flour

  • 1 1/2 cups minced yellow onion

  • 3 tablespoons minced garlic

  • 1 teaspoon finely minced habanero pepper, or jalapeño pepper

  • 1 teaspoon minced ginger

  • 1/2 cup rum

  • 1 (12-ounce) bottle lager beer

  • 14 ounces chicken broth

  • 1 (14-ounce) can chopped tomatoes

  • 1 (7-ounce) can salsa verde

  • 1/4 cup chopped cilantro

  • 1/4 cup sour cream, for garnish

  • Corn chips, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Prepare the spice mixture and set it aside.

  3. In a medium-sized soup pot over medium-high heat, add 1/4 cup vegetable oil.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 medium-high heat. Add 1/4 cup vegetable oil, minced onions, garlic, habanero or jalapeño, and ginger. Slowly sauté for 8 to 10 minutes or until mixture is completely tender and has no crunch.

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

  7. 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.)

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

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

  10. Stir in chopped cilantro, garnish with sour cream and corn chips, and serve.

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