Recipe of the Week: Caribbean Chili

If you’re down with the chili, check out the Firecracker 500 Regatta & Chili Cook-off hosted each year in the BVI or take a crack at making your own:

CARIBBEAN CHILI

Ingredients:
5 lbs ground sirloin
2 lbs sweet Italian sausage
3 onions, chopped
2 green bell peppers, chopped
2 sweet red bell peppers, chopped
2 fresh green roasted Scotch bonnet peppers, seeded and minced
4 garlic cloves, minced
¹/3 cup chili powder
1 tbsp sea salt
2 tsp dried oregano
2 tsp ground cumin
2 bay leaves
1 oz dried cilantro leaf
3 cans (28 oz) whole tomatoes, undrained
½ cup yellow cornmeal
2 cans (16 oz) pink beans, drained
2 cans (16 oz) black beans, drained
Scallions

Locals Do It Like This:
Pull out your largest kettle for this winning tropical recipe. Begin by removing the sausage from its casing and add it to the kettle. Add the onions, red and green peppers, Scotch bonnet chili peppers, and garlic. Cook over medium-high heat. Make sure to stir often for approximately 10 minutes. Drain excess fat and add chili powder, oregano, salt, cumin, bay leaves, and cilantro. Stir for an additional minute. Next, add the tomatoes with their puree and bring to a boil. Reduce the heat to low and simmer for approximately 1½ hours (until the liquid is reduced). In a small bowl to the side, mix the cornmeal and ½ cup of water. Stir this cornmeal mixture—as well as the pink and black beans—into the chili. Continue to cook for ten minutes until the chili is thick. Top with scallions, and serve with Johnny Cake. Be prepared, the Scotch bonnet makes this one especially hot!