While traditional soups and stews are great, they can get a little boring. Add some spice to your culinary repertoire with this fantastic chilli recipe that brings all the flavours of the Caribbean into your kitchen. It’s guaranteed to warm you up and tantalise your taste buds.
This is not any run-of-the-mill chilli recipe; this is Jamaican Jerk chilli. Jamaican Jerk is characterised by the marriage of three distinct flavours: allspice, Scotch bonnet peppers and thyme. If Scotch bonnet peppers (habañeros) are not available at your local supermarket you can use green chillies (jalapeños) or chipotle peppers instead. If you are using green chillies you may want to use a couple for more heat. Don’t be put off by the long list of ingredients and the simmer time. Patience is definitely a virtue and you and your loved ones will be pleased with the end result.
Jamaican jerk chilli
Serving size 10
- 2 tablespoons extra virgin olive oil
- 450 grams Italian sausage, casings removed
- 450 grams mince beef (80 per cent lean to 20 per cent fat for maximum flavour)
- 1 medium red onion, finely chopped
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, de-seeded and finely chopped
- 1 yellow bell pepper, de-seeded and finely chopped
- 1 red bell pepper, de-seeded and finely chopped
- 1 (400 grams) can black beans, drained
- 1 (400 grams) can kidney beans, drained
- 1 (400 grams) can chopped tomatoes
- 450 millilitres vegetable stock
- 250 millilitres chicken stock
- 250 millilitres beer (your choice)
- 1 Scotch bonnet pepper, chopped. Remove seeds to reduce the heat
- 5 garlic cloves, roasted and chopped
- 1 (190 grams) can or jar tomato paste
- 1 1/2 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon thyme
- 1 teaspoon ground white pepper
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3-4 bay leaves
- 1 teaspoon cilantro
- 1 teaspoon red chilli flakes
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1/2 teaspoon cayenne
- 1 teaspoon celery salt
- 1 teaspoon ground allspice
- Warm the olive oil in a large cast-iron pan on a medium to high heat.
- As the pan warms up, cut the sausage meat into the mince beef ensuring that the fibres are thoroughly broken up.
- In a large bowl, combine the onions, bell peppers, beans and tomatoes; mix thoroughly and set aside.
- In a blender, combine the vegetable and chicken stock, beer, Scotch bonnet pepper (or substitute,) roasted garlic and tomato paste; purée by pulsing the blender for about a minute until the mixture is smooth.
- Place the minced sausage and beef into the pan and brown it for approximately 7 to 10 minutes. Remember to move the meat around every few minutes to ensure even cooking.
- Once the meat is well browned, pour the tomato-stock purée over the meat.
- Gently stir in the sugar, spices and herbs; mix thoroughly.
- Cover the pan and bring the chilli to a boil; reduce the heat to a gentle simmer and simmer for up to 2 hours.
- Spoon the chilli into bowls and garnish (if wished) with sliced green onions, shredded cheddar cheese and/or a dollop of sour cream
- Serve with freshly-baked cornbread or a pitta.