Caribbean Chili Food

JAMAICAN ME CRAZY CHILI

Steps:

• Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes.
• Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.

CARIBBEAN DREAM CHILI

Steps:

• Heat oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 2 minutes. Stir in pork and sirloin; cook and stir until browned, 8 to 10 minutes. Drain excess grease from the pot.
• Crush tomatoes by hand and add them to the pot with their juices. Pour in beef broth. Stir in black beans, raisins, chili powder, cumin, cinnamon, salt, allspice, and cloves. Bring to a boil; reduce heat and simmer, covered, until raisins are soft, about 30 minutes.
• Stir green olives and almonds into the pot. Simmer until flavors combine, about 30 minutes.

SLOW COOKER BLACK BEAN & MANGO CARIBBEAN CHILI

Steps:

• Add all ingredients except the mangoes and additional salt and pepper to a 3-quart or larger Crock Pot. Stir gently to combine. Cook on low for 8-10 hours (or on high for 4-6 hours). Stir in the mango, cover, and cook for another 10 minutes or so - just enough to warm the mangoes. Taste and add additional salt and pepper if desired.
• Scoop into large bowls and top individual servings with an assortment of toppings, if you like.

JAMAICAN JERK RUM CHILI

Steps:

• Gather the ingredients.
• Prepare the spice mixture and set it aside.
• 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.
• 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 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.
• 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 with sour cream and corn chips, and serve.

CARIBBEAN CHILE SPICE RUB

Steps:

• Combine everything in a spice (coffee) grinder, pulse until it's as finely ground as you want it.
• Let sit at least an hour before using.
• Store in a tightly closed jar in a cool place.

CARIBBEAN CHILI

Steps:

• Season meat with salt and pepper.
• In a large Dutch Oven brown ground meat (If using lean meat put in a Tbsp of vegetable oil to prevent sticking). While meat is browning drain and rinse beans.
• Add chopped bell pepper and onion. Cook until onion is translucent.
• Add beans and cook for a about 5 minutes.
• Add tomatoes and salsa.
• Bring to a simmer and add spices, start out small until you reach the amount of kick you like. Depending on the heat in the salsa and the tomatoes you use, the amount of spice varies.
• Cook at a low simmer for about 30 minutes.

CARIBBEAN HOT PEPPER SAUCE RECIPE

Steps:

• Gather the ingredients.
• Put the peppers and salt in a food processor and pulse until the peppers are minced finely. Scrape down the sides of the bowl from time to time.
• Once the peppers are chopped pretty finely, let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.
• Pour the hot sauce into sterilized glass bottles or jars and cover with airtight lids. Store the finished product in a cool place or in your refrigerator until the flavors meld together nicely. Or you can place your bottles of pepper sauce in the sun for two to three days to ripen quickly and then store in a cool place. If there's no sun where you are, let the pepper sauce cure for at least five days before use so that the flavors can develop.

CARIBBEAN CHILI-STUFFED MUFFINS

Steps:

• For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes.
• For the muffins: Preheat the oven to 400 degrees F.
• Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos.
• Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes.