Chili Caribbean Style Recipes

Steps:

• Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes.
• Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.

Steps:

• Season meat with salt and pepper.
• In a large Dutch Oven brown ground meat (If using lean meat put in a Tbsp of vegetable oil to prevent sticking). While meat is browning drain and rinse beans.
• Add chopped bell pepper and onion. Cook until onion is translucent.
• Add beans and cook for a about 5 minutes.
• Add tomatoes and salsa.
• Bring to a simmer and add spices, start out small until you reach the amount of kick you like. Depending on the heat in the salsa and the tomatoes you use, the amount of spice varies.
• Cook at a low simmer for about 30 minutes.

Steps:

• Heat oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 2 minutes. Stir in pork and sirloin; cook and stir until browned, 8 to 10 minutes. Drain excess grease from the pot.
• Crush tomatoes by hand and add them to the pot with their juices. Pour in beef broth. Stir in black beans, raisins, chili powder, cumin, cinnamon, salt, allspice, and cloves. Bring to a boil; reduce heat and simmer, covered, until raisins are soft, about 30 minutes.
• Stir green olives and almonds into the pot. Simmer until flavors combine, about 30 minutes.

Steps:

• You will need a large skillet and a dutch oven or a crock pot.
• Saute the onion, peppers, and celery in oil until just browned. You may need to do in batches. When done, dump it in the dutch oven.
• Brown the meat, chopping fine, drain and put in dutch oven.
• Add remaining ingredients to the dutch oven and simmer on low for at least an hour. You can also use a crock pot in place of dutch oven and simmer all day long on low.

Steps:

• Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
• Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.