This recipe makes the most wonderful chili I have ever tasted… and I’m not just saying that because I love our Jamaican Sauces (although I do). With warm bread for sopping and a bowl of this chili you won’t need another thing to warm you from head to toe and fill you with a feeling of satisfied bliss on a cold winter night.
- 1/4 Cup of Butter (Not margarine)
- 1/4 Cup of All Purpose Flour (for Gluten Free, use rice flour)
- Over a very low heat melt the butter in a large size cooking pot and begin to whisk in a little flour at a time until all of it is mixed into the butter.
- Continue whisking for approximately 5 minutes on low heat. The mixture will turn a medium brown to copper color.
- Be very careful to not let the mixture burn. If you burn it, start over!
- After achieving the desired color, turn heat to lowest setting. Do not allow the roux to remain unstirred on the heat.
- 1 onion (medium to large)
- 2 Tablespoons Olive Oil
- 1& 1/2 Pound ground beef (we use ground chuck)
- 1 can of tomatoes – 28 ounces (we like to use the petite diced)
- 1 cup water
- 1 or 2 cans (15oz) beans of your choice, rinsed and drained. (We used Great Northern Beans because it’s what we had in the cupboard. Patti likes kidney beans but Doc doesn’t)
- 1/2 Tablespoon to 1 Tablespoon Salt (salt to taste)
- 1 Tablespoon Cumin
- 1/4 Cup Doc’s Jamaican Jerk Sauce
- 1/4 Cup Doc’s Jamaican Hot Sauce
- Drain and rinse beans well in a collander (starchy beans will not be your friend in this recipe)
- Coarsley chop the onion.
- Heat olive oil in a large frying pan and saute chopped onion until tender.
- Add ground beef to cooked onion and brown until cooked through.
- Drain off excess fat (if you use good quality ground chuck, do not drain)
- In the large pot containing the roux, add the can of tomatoes and water and mix well with whisk.
- Add salt and cumin and stir.
- Add the Doc’s Jamaican Jerk Sauce and Doc’s Jmaican Hot Sauce and mix thoroughly.
- Add the beans.
- Add sauted the ground beef and onion
- Mixing all ingredients together thoroughly, cook over low to medium heat for about 15 to 20 minutes. Stir or whisk off and on during the cooking.
- Serve and garnish with cheese, if you like. You can also serve it over pasta or polenta. DELICIOUS!