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.
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.
- 1 lb fresh ground pork or pulled pork
- 1/4 cup Pickapeppa Sauce
- 1/2 cup tomato paste
- 1/4 cup chicken broth
- 1 tbsp jerk seasoning
- 1/2 cup water
- Brown the ground pork in a pan. Transfer to a sauce pan.
- 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.
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