Jamaican Jerk Rum Chili
A spicy Jamaican jerk rum chili features pork, rum, and beer with a blend of hot peppers.
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Instructions
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Prepare the spice mixture and set it aside.
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Heat 1/4 cup vegetable oil in a medium soup pot over medium-high heat and brown the meat for 6 to 8 minutes.
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Stir in 1 tablespoon of flour and cook for 1 minute, then remove the meat mixture from the pot.
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In the same pot, heat 1/4 cup vegetable oil, then add onions, garlic, habanero or jalapeño, and ginger; sauté for 8 to 10 minutes until tender.
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Add the prepared spice mixture to the onion mixture and toast for 3 to 4 minutes until golden.
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Return the meat to the pot with the rum and cook until the mixture is dry.
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Stir in beer, chicken broth, tomatoes, and salsa verde; bring to a boil.
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Reduce heat and simmer for 5 minutes, stirring occasionally.
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Stir in cilantro, then garnish with sour cream and corn chips before serving.