Follow these steps for perfect results
diced tomatoes
undrained
black beans
undrained
tomato paste
water
OR 12oz. Red Stripe
onion
coarsely chopped
green onions
coarsely chopped
yellow bell pepper
coarsely chopped
ground chicken
pork sausage chorizo
jalapenos
habaneros
OR Scotch Bonnets
oranges
chicken broth cubes
water
ground allspice
sugar
fresh thyme
ground
black pepper
cayenne pepper
ground cinnamon
ground nutmeg
ground ginger
salt
garlic
minced
Mix all jerk spices together in a bowl and set aside.
In a large pot, combine diced tomatoes (undrained), black beans (undrained), tomato paste, water (or Red Stripe beer), chopped onion, chopped green onions, and chopped yellow bell pepper.
Bring 1 cup of water to a boil and dissolve the chicken broth cubes. Add the broth to the pot.
Remove the skins from the chorizo sausage and cook in a skillet over medium heat. Add the ground chicken and squeeze half an orange over the meat mixture. Brown the mixture and add it to the pot.
Cut the jalapenos and habaneros (or Scotch Bonnets) in a food processor until finely chopped. Add the peppers to the pot.
Squeeze the remaining orange juice into the pot. Add 3 tablespoons of the jerk seasoning mixture to the pot.
Heat the chili until it comes to a boil. Then, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the onions are translucent and the chili has thickened.
Expert advice for the best results
Adjust the amount of habaneros or Scotch Bonnets to control the spiciness.
For a richer flavor, use homemade chicken broth.
Serve with a dollop of sour cream or Greek yogurt to cool down the heat.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance
Serve in bowls, garnished with cilantro and a lime wedge.
Serve with cornbread or tortillas.
Top with shredded cheese and a dollop of sour cream.
Matches the Caribbean theme
Balances the spice
Discover the story behind this recipe
Fusion of Caribbean and Southwestern flavors
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