Here’s a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand.
The Jerk Pork Chili looks great, with red color and colorful diced peppers in it. Heat-wise, it’s at the low end of medium but the Jamaican Jerk vibe really comes through quite well.
Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist.
Heaven forbid you should have leftover chicken in need of a good home. If so, the chili pot is nice and warm.
This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles.
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.
Here at the Burn Blog, we’re already looking forward to autumn, so here’s something a little different for your fall soups and stews.