Jamaican Jerk Rum Chili
Try this recipe for Jamaican jerk rum chili, created by Bravo's Top Chef Ryan Scott and made with spicy hot peppers, pork, rum and beer.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- For the Spice Mixture:
- 1tablespoon salt
- 1teaspoon pepper
- 1teaspoon paprika
- ½teaspoon dried thyme
- ⅛teaspoon ground clove
- ⅛teaspoon ground allspice
- ⅛teaspoon ground cinnamon
- For the Chili:
- ½cup vegetable oil , divided
- 1 ½pounds lean ground pork
- 1tablespoon flour
- 1 ½cup minced yellow onion
- 1teaspoon finely minced habanero, or jalapeno
- 1teaspoon minced ginger
- 3tablespoon minced garlic
- ½cup rum
- 1bottle lager beer
- 14ounces chicken broth
- 1can/14 ounces chopped tomatoes
- 1can/7 ounces salsa verde
- ¼cup chopped cilantro
- Garnish: 1/4 cup sour cream
- Garnish: corn chips
Instructions
Step 1
Gather the ingredients.Step 2
Prepare the spice mixture and set it aside.Step 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.Step 4
Add 1 tablespoon of flour and cook for 1 minute and remove meat mixture from the pot.Step 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.Step 6
Add the prepared spice mixture to the onion and lightly toast for 3 to 4 minutes or until the mixture is golden brown.Step 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.)Step 8
Add beer, chicken broth, tomatoes, and salsa verde and bring to a boil.Step 9
Reduce heat and simmer for 5 minutes, stirring occasionally.Step 10
Stir in chopped cilantro, garnish with sour cream and corn chips, and serve.