A Lazy Jamaican Jerk Chili


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Sometimes the stars align and sometimes they don’t. On this occasion they were a tad askew.
It was only a Monday when it was time to assemble this beauty and I was feeling exhausted. Putting a meal together quickly was the best choice (trust me) for the entire family.

Here’s the haps:

My heart was in this dish…on the day I shopped for the ingredients.
Jerk spice was the key component to setting this chili apart from others.
Allspice and scotch bonnet peppers are common ingredients in this Jamaican seasoning. With no scotch bonnets available in my area, I purchased the best alternative, a habanero pepper. I also purchased and intended to use ginger root, pure maple syrup, scallions, allspice berries, cinnamon and cloves.

When it was time to get this Jammin’ dish going, I was feeling dead on my feet, dog-tired, practically narcoleptic. I took a deep breath, audibly sighed and made the executive decision to take a partial (ingredient) vacation.

Not that long ago I put together enough dry-rub jerk spice to last until the end of time. I put some of that to use instead of incorporating the fresh ingredients to make a wet marinade seasoning.

Would the chili have been more flavorful if I had taken the steps to assemble the jerk spice from fresh ingredients and spices? More than likely!
But, it turned out quite tasty and I still have enough jerk seasoning to last until the day before the end of time.

Note: There will be a redo, stayed tuned!

Serves 6-8

8 oz pinto beans, soaked overnight
8 oz black beans, soaked overnight
28 oz fire roasted diced tomatoes
1/2 tsp hot chili powder
1/2 tsp jerk spice
1 onion, diced
2 cloves garlic, minced
3-4 carrots, diagonally cut
3-4 celery stalks, diagonally cut
1 green pepper, diagonally cut
3/4 c roasted corn, fresh or frozen
grain of your choosing, I used brown basmati (I still have a bucket load of it)
sea salt to taste, about 1 tsp

OPTIONAL for topping:
1 bunch scallions, diced
lime juice

Cook beans separately until tender.  About one hour for the pinto beans and a little longer for the black beans.
Combine beans and their juice in a large pot.
Add remaining ingredients. Add a little water if you want a more liquid based chili.
Cook on medium low heat until vegetables are tender. About an hour.
Simmer until ready to serve.
Top with scallions, lime and cilantro.

What are some of your favorite cooking hacks?  Please leave a comment…









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