This is the chili I conjured forth for the 2018 Bartels Harley-Davidson Chili Cook-Off. Each year, I’m the guy who cooks the weird chili that goes over well with the crowd but not the judges who seem to think that red beef chili is the only way to make it. This year was no exception.
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. This version doesn’t pack much in the way of salt, so it’s also not bad for you, either.
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