Best Caribbean Dream Chili Recipes

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.

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.

JAMAICA ME CRAZY CHILI

Steps:

• Brown ground beef over medium high heat in a large, deep frying pan.
• Drain off fat and set aside.
• Coat a large dutch oven with cooking spray and place over medium high heat.
• When pan is hot add the olive oil and cook the onion and garlic until the onion is tender, then add the peppers and cook until tender.
• Season with the cumin, paprika, chili powder, sugar, salt and cloves.
• Stir in the canned diced tomatoes, and the drained cans of beans.
• Add water to cover all.
• Bring to a boil and then stir in the meat and tomato paste.
• Bring to a boil and then simmer 30 minutes.
• Remove from the heat and stir in the vinegar.
• May serve with chopped fresh cilantro as decorative topping.

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.