Recipe

Caribbean Jerk Chicken Chili with Black Beans

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Photo by d_ribbens

This recipe was entered in the contest for Your Best Chili

This recipe was entered in the contest for Your Best Chili
Chef
d_ribbens's Notes: This is my go-to recipe for chili cook-off contests. It's unique flavors set it apart from traditional chilis, without straying light years away from what people expect when they dig into...
This is my go-to recipe for chili cook-off contests. It's unique flavors set it apart from traditional chilis, without straying light years away from what people expect when they dig into a bowl of something called "chili." An added bonus: you cook it in your slow cooker (I have made it on the stove top, but it's flavors don't develop as deeply) so your house smells amazing all day.

This recipe came about via my husband's suggestion. The Joy Of Cooking has a recipe for Caribbean Black Bean chili that is quite good, but he (rightly) said it would be great with the inclusion of my mother's Caribbean Jerk Chicken. The recipes were fused, and this chili was born!

I hope you enjoy it as much as we do.

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Serves 4-6

Chili:

2 can black beans Ask a question about this ingredient

1 medium onion, finely diced Ask a question about this ingredient

1/8 cup minced garlic Ask a question about this ingredient

1 minced habanero pepper (HOT, please wear gloves) Ask a question about this ingredient

3 tablespoons chili powder Ask a question about this ingredient

3 tablespoons ground cumin Ask a question about this ingredient

1.5 tablespoons sugar Ask a question about this ingredient

2 teaspoons salt Ask a question about this ingredient

2 teaspoons ground black pepper Ask a question about this ingredient

zest of one orange Ask a question about this ingredient

zest of one lime Ask a question about this ingredient

1/2 tablespoon ground allspice Ask a question about this ingredient

1/2 tablespoon dried leaf thyme Ask a question about this ingredient

3/4 tablespoons cayanne pepper Ask a question about this ingredient

3/4 tablespoons ground sage Ask a question about this ingredient

1/4 teaspoon ground nutmeg Ask a question about this ingredient

1/4 teaspoon ground cinnamon Ask a question about this ingredient

juice of two oranges Ask a question about this ingredient

juice of one lime Ask a question about this ingredient

28 ounces crushed tomatoes Ask a question about this ingredient

2-3 cups water Ask a question about this ingredient

2 boneless, skinless chicken breasts Ask a question about this ingredient

Toppings:

sour cream Ask a question about this ingredient

shredded mexican cheese Ask a question about this ingredient

chopped cilantro Ask a question about this ingredient

chopped green onions Ask a question about this ingredient

lime wedges Ask a question about this ingredient

cooked rice Ask a question about this ingredient

Make the spice mix. Add chili powder, cumin, sugar, salt, black pepper, allspice, thyme, cayenne pepper, sage, nutmeg, and cinnamon together in a bowl and stir until well combined.
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Turn on a medium sized slow cooker and set to high. Add the diced onions, habanero, and garlic to the slow cooker. If you are choosing to cook on the stove top, cook 5-10 minutes in 1/4 c of olive oil. *Note: Habanero peppers are very spicy. Please take care to use gloves when mincing. Removal of seeds will help attenuate the heat. Alternatively you may use jalapeno peppers if you do not like spicy food.
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Add the spice mix to the slow cooker. Zest the orange and the lime and add. Juice the oranges and lime and add. Stir to incorporate.
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Add the black beans, crushed tomatoes, water, and chicken breasts to the slow cooker. Cook, covered, 3-4 hours on high (or 7-8 hours on low). Check liquid levels and adjust with more water if necessary.
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When chili has cooked 3-4 hours, remove the chicken breasts and shred before returning to chili.
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Serve over rice if desired, garnished with sour cream, cheese, cilantro, green onions, and lime wedges.
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2 Comments on Caribbean Jerk Chicken Chili with Black Beans

d_ribbens added 3 months ago

Also, please use 3/4 teaspoon of cayanne pepper and sage, not tablespoons. Another typo. That will teach me to input recipes right before I go to bed!

d_ribbens added 3 months ago

For some reason, the recipe page is not reflecting my edits. Please do not use 4 c of black beans. Use 2.5 c instead. Consequently, adjust your water to 4-5 c. Thanks!