This Caribbean Jerk Chili is what happens when classic comfort food meets bold island flavor. It’s sweet, spicy, smoky, and packed with tender meat, beans, and veggies — all simmered in a rich broth seasoned with jerk spices.
The heat builds slowly, the sweetness rounds everything out, and every bite tastes like chili crossed with a tropical vacation. It’s an easy way to switch up your usual chili routine with something vibrant, fun, and wildly delicious.
Servings: 6–8
Cook Time: 1 hour 30 minutes
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef (or ground turkey/chicken)
- ½ lb smoked sausage, sliced (optional but adds depth)
- 1 onion, diced
- 1 bell pepper, diced (red or green)
- 2 ribs celery, diced
- 3 garlic cloves, minced
- 2 tbsp jerk seasoning (homemade or store-bought)
- 1 tsp smoked paprika
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth (or chicken broth)
- 1 can (15 oz) red kidney beans, drained & rinsed
- 1 can (15 oz) black beans, drained & rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar (balances heat)
- 1 Scotch bonnet or habanero pepper, minced (optional, for heat)
- Salt & black pepper to taste
- Juice of 1 lime
- Fresh cilantro or parsley for garnish
Instructions
- Cook meat:
- In a Dutch oven, heat olive oil. Add ground beef and sausage, cook until browned. Drain excess fat.
- Build the flavor:
- Add onion, bell pepper, celery, and garlic. Cook 5–6 minutes until softened.
- Stir in jerk seasoning and smoked paprika. Cook another minute to bloom the spices.
- Simmer the chili:
- Add diced tomatoes, tomato sauce, broth, beans, corn, Worcestershire, brown sugar, and Scotch bonnet (if using). Stir well.
- Bring to a simmer, then reduce heat and cook uncovered 45–60 minutes, stirring occasionally, until thickened.
- Finish:
- Stir in lime juice. Taste and adjust seasoning (more jerk spice, salt, or sugar if needed).
- Serve:
- Ladle into bowls, garnish with cilantro/parsley, and serve with cornbread, rice, or plantain chips.
Tips
- Want it smoky? Toss in a little chopped smoked pork or use smoked paprika + liquid smoke.
- For a creamier finish, stir in a splash of coconut milk at the end.
- This gets even better the next day — perfect make-ahead chili!
