Jamaican Jerk Chili
 
 
Makes about 3 quarts
Ingredients
  • 1 (32-ounce) carton low-sodium chicken broth, divided
  • ½ small yellow onion, chopped
  • 2 cloves garlic
  • 5 tablespoons vegetable oil, divided
  • 2 tablespoons ground allspice
  • 1 tablespoon firmly packed light brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons ground ginger
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground red pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 small bell peppers, seeded and diced
  • 1 haban ero pepper, stemmed and minced
  • 2 pounds boneless skinless chicken breasts
  • ½ cup chopped green onion
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 2 limes, juiced
  • Lime wedges and sour cream
Instructions
  1. In the container of a blender, place ¾ cup broth, onion, garlic, 4 tablespoons oil, allspice, brown sugar, salt, ginger, thyme, cinnamon, red pepper, cloves, and nutmeg; puree until smooth, about 2 minutes.
  2. In a large Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add bell pepper and habanero; sauté until tender, about 3 minutes. Add chicken, green onion, beans, tomatoes, remaining 3¼ cups broth, and jerk marinade; bring to a boil. Reduce heat to medium; cover and cook until a meat thermometer inserted in thickest portion of chicken registers 165°, 25 to 30 minutes.
  3. Remove chicken from chili. Using 2 forks, shred chicken, and return to soup. Stir in lime juice. Serve with lime wedges and sour cream, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/jamaican-jerk-chicken/