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   Tuesday, December 10, 2019 

United States of America United States Virgin Islands Caribbean Specialty Foods Hot Chili

Rating:   1 Reviews

 Recipe      

Submitted by:
csfoods
Sponsor


Serves: 25
Country: United States Virgin Islands

INGREDIENTS:

  • 2 lbs sweet italian sausage removed from casings
  • 5 lbs ground sirloin
  • 3 large onions chopped
  • 2 medium green bell peppers seeded and chopped
  • 2 medium sweet red bell peppers, seeded and chopped
  • 2 fresh green roasted scotch bonnet peppers, seeded and minced,
  • 4 garlic cloves minced
  • 1/3 cup white chili powder
  • 1 tabelspoon sea salt
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 1 oz dried cilantro leaf
  • 3 cans (28 oz) whole tomatoes with tomato puree, undrained
  • 1/2 cup yellow cornmeal
  • 2 cans (16oz) pink beans, drained
  • 2 cans (16oz) black beans, drained

METHOD / DIRECTIONS:

In a large soup kettle, cook the ground round, sausage, onions, red and green peppers, chili peppers and garlic over medium-high heat, stirring often until meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chile powder, salt, oregano, cumin, bay leaves and cilantro and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduced the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hrs. Combine in a small bowl the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili. Cook, stirring occasionally, until the chili is thickened, about 10 minutes.

RECIPE NOTES:

The chili can be made up to 3 days ahead of time. If desired scrape off and discard the solidified fat that rises to the surface. Reheat chili gently on top of stove before serving.

Recipe courtesy of Caribbean Specialty Foods (Visit their website).



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 Reviews      

There are 1 reviews.
This is good chili, 12/14/2005
Reviewer: oasis from new york (1797)
This recipe I recently tried and found it a pleasant suprise. We ended up selling the chili on our feature board and sold out 3 gallons in 4 hours last Thursday night. The feedback and I agree was an exellent balance of savory, smoke and heat. It is a hearty dish we served with melted sunfried tomato cheddar cheese, topped with scallions and a goat cheese serrano pepper cornbread. I was able to find this companies website easliy and look forward to cooking with their hot sauces and especially their scotch bonnet sesame oil.
 

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