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.
- 2 lbs pork shoulder fat trimmed
- 1/3 cup spicy jerk seasoning
- 3 tbsp canola oil
- 1 each red onion chopped
- 1 each red bell pepper chopped
- 1 each yellow bell pepper chopped
- 1 each green bell pepper chopped
- 1 tbsp fresh ginger grated
- 1 each scotch bonnet pepper minced
- 1 1/2 tsp allspice
- 2 tsp smoked paprika
- 1 tbsp cumin
- 1 tbsp cinnamon
- 1 tbsp chili powder
- 1 can fire roasted tomatoes
- 1 cup smoked chicken drippings
- Rub all but 2 tbsp of the jerk seasoning on the pork. Add 1 tbsp of the oil to your pot, heat it, and brown the pork.
- While the pork is cooling, heat the remaining oil in the same pot. Next, cook the onion and bell peppers in the hot oil until softened. Add all the spices and remaining jerk seasoning. Stir continuously for one minute.
- Add the tomatoes and chicken drippings. Simmer for 20 minutes over low heat.
- While the simmer is going, dice the pork into 1-inch cubes.
- After the 20 minutes are up, mix in the pork. Simmer for 15 more minutes.
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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.
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