Jamaican Style Chilli Con Carne
Jamaican Style Chilli Con Carne
Ingredients
For the Chilli
- 500 g beef mince
- 1 tablespoon oil
- 1 onion, diced
- 1 red pepper, diced
- 1 tablespoon garlic paste
- 2 tablespoons green seasoning
- 2 tablespoons jerk seasoning
- 1 tablespoon all-purpose seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato purée
- 1 cup chopped tinned tomatoes
- 1 beef stock pot
- 1 tin red kidney beans, drained
- 1 cup water, add more if needed
- 1/2 teaspoon black pepper
- to taste salt
- small piece dark chocolate
- to taste fresh thyme
For the Pickle De Gallo
- 1 tomato, diced
- 1/2 red onion, diced
- 1/2 teaspoon garlic paste
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
Instructions
- 1
In a large pot or deep pan, heat the oil over medium-high heat. Add the beef mince and brown it until nicely colored, breaking it up with a spoon. Once browned, remove the mince from the pan and set it aside.
⏱️ 10 min
- 2
In the same pan, add the diced onion and red pepper. Cook, stirring occasionally, until they are soft, about 5-7 minutes.
⏱️ 7 min
- 3
Add the garlic paste, jerk seasoning, all-purpose seasoning, cayenne pepper, and green seasoning to the pan with the softened vegetables. Stir well to combine and cook for 1 minute until fragrant.
⏱️ 2 min
- 4
Stir in the tomato purée, then return the browned mince to the pan. Mix thoroughly to coat the mince and vegetables with the seasonings.
⏱️ 3 min
- 5
Pour in the chopped tinned tomatoes, add the beef stock pot, and 1 cup of water. Stir everything together.
⏱️ 2 min
- 6
Add the drained red kidney beans, black pepper, fresh thyme, and a small piece of dark chocolate to the chilli. Stir gently to combine.
⏱️ 2 min
- 7
Bring the chilli to a simmer, then reduce the heat to low. Cover the pan and let it simmer for at least 1 hour, stirring occasionally, until the chilli is rich and thick. Add more water if needed to reach your desired consistency.
⏱️ 60 min
- 8
While the chilli simmers, prepare the Pickle De Gallo: In a small bowl, combine the diced tomato, diced red onion, garlic paste, sugar, salt, olive oil, and white wine vinegar. Stir well and set aside to allow the flavors to meld.
⏱️ 5 min
- 9
Taste the chilli and adjust salt as needed.
⏱️ 1 min
- 10
Serve the Jamaican Style Chilli Con Carne hot with fluffy white rice, crunchy nachos, and a generous spoonful of fresh Pickle De Gallo.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Style Chilli Con Carne
For the Chilli
- 500 g beef mince
- 1 tablespoon oil
- 1 onion, diced
- 1 red pepper, diced
- 1 tablespoon garlic paste
- 2 tablespoons green seasoning
- 2 tablespoons jerk seasoning
- 1 tablespoon all-purpose seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato purée
- 1 cup chopped tinned tomatoes
- 1 beef stock pot
- 1 tin red kidney beans, drained
- 1 cup water, add more if needed
- 1/2 teaspoon black pepper
- to taste salt
- small piece dark chocolate
- to taste fresh thyme
For the Pickle De Gallo
- 1 tomato, diced
- 1/2 red onion, diced
- 1/2 teaspoon garlic paste
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
Instructions
- 1
In a large pot or deep pan, heat the oil over medium-high heat. Add the beef mince and brown it until nicely colored, breaking it up with a spoon. Once browned, remove the mince from the pan and set it aside.
⏱️ 10 min - 2
In the same pan, add the diced onion and red pepper. Cook, stirring occasionally, until they are soft, about 5-7 minutes.
⏱️ 7 min - 3
Add the garlic paste, jerk seasoning, all-purpose seasoning, cayenne pepper, and green seasoning to the pan with the softened vegetables. Stir well to combine and cook for 1 minute until fragrant.
⏱️ 2 min - 4
Stir in the tomato purée, then return the browned mince to the pan. Mix thoroughly to coat the mince and vegetables with the seasonings.
⏱️ 3 min - 5
Pour in the chopped tinned tomatoes, add the beef stock pot, and 1 cup of water. Stir everything together.
⏱️ 2 min - 6
Add the drained red kidney beans, black pepper, fresh thyme, and a small piece of dark chocolate to the chilli. Stir gently to combine.
⏱️ 2 min - 7
Bring the chilli to a simmer, then reduce the heat to low. Cover the pan and let it simmer for at least 1 hour, stirring occasionally, until the chilli is rich and thick. Add more water if needed to reach your desired consistency.
⏱️ 60 min - 8
While the chilli simmers, prepare the Pickle De Gallo: In a small bowl, combine the diced tomato, diced red onion, garlic paste, sugar, salt, olive oil, and white wine vinegar. Stir well and set aside to allow the flavors to meld.
⏱️ 5 min - 9
Taste the chilli and adjust salt as needed.
⏱️ 1 min - 10
Serve the Jamaican Style Chilli Con Carne hot with fluffy white rice, crunchy nachos, and a generous spoonful of fresh Pickle De Gallo.
⏱️ 1 min