Jamaica Me Crazy Chili
Get ready to spice up your dinner routine with "Jamaica Me Crazy Chili," a bold and flavorful twist on classic chili that bursts with the vibrant taste of the Caribbean. This hearty recipe combines tender ground beef (or ground turkey for a lighter option) with a medley of colorful bell peppers, black beans, and kidney beans, all simmered in a richly spiced tomato base infused with Jamaican jerk seasoning, allspice, and a hint of smoky cumin. The addition of creamy coconut milk and zesty lime juice lends a tropical flair, while minced scotch bonnet peppers offer an optional kick of heat for those craving adventure. Ready in just an hour, this chili is perfect for warming up your weeknights or impressing guests with its unique, savory-sweet balance. Serve it with fresh cilantro for a finishing touch, and let the flavors transport you straight to the islands!
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium bell peppers (red, yellow, or green), diced
- 1 pepper scotch bonnet pepper, minced (optional for extra heat)
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth (or vegetable broth for a vegetarian option)
- 2 tablespoons Jamaican jerk seasoning
- 0.5 teaspoons ground allspice
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 1 tablespoons brown sugar
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice
- 0.5 cup coconut milk
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary and set the beef aside.
In the same pot, add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic, diced bell peppers, and minced scotch bonnet pepper (if using). Cook for another 4-5 minutes until the vegetables are softened.
Return the browned beef to the pot and mix in the Jamaican jerk seasoning, ground allspice, cumin, paprika, and brown sugar. Cook for 1-2 minutes to toast the spices and release their aroma.
Stir in the black beans, kidney beans, diced tomatoes, and tomato paste. Pour in the beef broth and bring the mixture to a simmer.
Reduce the heat to low and let the chili cook uncovered for 20-25 minutes, stirring occasionally to prevent sticking.
Pour in the coconut milk and lime juice. Stir well and let cook for an additional 5 minutes to meld the flavors together.
Taste and adjust the seasoning with salt and black pepper as needed.
Serve hot, garnished with fresh cilantro if desired, and enjoy the bold, tropical flavors of Jamaica Me Crazy Chili!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 10.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
