jamaican jerk chili

Basic Jamaican Jerk Pork Chili

In Chili & Soup by Mark MaskerLeave a Comment

Share this PostEmail this to someoneShare on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0Share on Tumblr0Share on Reddit0

With the Bartels Harley-Davidson Chili Cook Off just a month or so away, I need to train up. This year I’m bringing Pickapeppa sauce into the mix (literally) with a Jamaican twist on chili. Some might call it blasphemy. Tasty, tasty blasphemy.
basic jerk chili
Step one is creating a baseline, of course. This is where I put together the basic ideas, guinea pig them on whoever’s around, and adjust (or toss out) as necessary. Using some leftover pulled pork with no rub or sauce on it, I made this version of jerk chili. It’s about as basic as it gets with pre-made rub and canned sauce ingredients. Now that I know it works, round two will be more elaborate with my own rub, some tweaks to the liquid equation, and another change or two to personalize it.

jamaican jerk chili
Basic Jamaican Jerk Pork Chili
Print Recipe
This is just the baseline to test the concept. You could also just make it very quickly if you're pressed for time.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
jamaican jerk chili
Basic Jamaican Jerk Pork Chili
Print Recipe
This is just the baseline to test the concept. You could also just make it very quickly if you're pressed for time.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Brown the ground pork in a pan. Transfer to a sauce pan.
  2. Mix with the remaining ingredients. Cook on the low setting for 10-15 minutes. Since the meat is already browned, you're just melding all the flavors together at this point.
Share this Recipe
Powered byWP Ultimate Recipe

The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.