Jamaican Jerk Rum Chili

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



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Prepare the spice mixture and set it aside.
  3. 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.
  4. Step 4

    Add 1 tablespoon of flour and cook for 1 minute and remove meat mixture from the pot.
  5. 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.
  6. 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.
  7. 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.)
  8. Step 8

    Add beer, chicken broth, tomatoes, and salsa verde and bring to a boil.
  9. Step 9

    Reduce heat and simmer for 5 minutes, stirring occasionally.
  10. Step 10

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