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.