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Jerk Chili

This is a great alternative to conventional chili!
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Main Course
Servings 6


  • 450-600 grams lean ground beef
  • 2 Tbsp Auntie Bev's Jerk BBQ Marinade & Sauce
  • 2 serrano chili peppers chopped fine
  • 1-2 Tbsp chili powder
  • 3-4 cloves garlic chopped fine
  • 2 Tbsp cooking oil
  • 1 medium onion chopped
  • 1 small zucchini slice ¼" thick and chop slices in half
  • 1 small yam peeled and diced to ½" cubes
  • 1 medium yellow, red, or green pepper chopped to ½" squares
  • 10-12 medium mushrooms coarsely chopped
  • 4 oz can tomato paste
  • 10 oz can romano beans red kidney beans or garbanzo beans can also be used in place of the romano beans
  • 10 oz can "chili mix" stewed tomatoes


  • Using a 6L pot on high heat, saute the onions in oil until slightly transparent and remove to a side dish. Brown the beef.
  • Put the onions back plus add the chopped chilis, garlic, chili powder and the Auntie Bev's Jerk BBQ Marinade & Sauce.
  • Mix together and then add the yam, zucchini and mushrooms.
  • Add the tomato paste, romano beans, and stewed tomatoes and fold all ingredients together.
  • Bring the mixture to a boil and then turn the heat down to low, cover with a splash shield and let simmer, stirring every 10-15 minutes.
  • When the majority of the liquid has evaporated the chili is ready, approximately 1-1.5 hours.
  • Serve with your favorite corn chips.