- 8
- 20 mins
- 50 mins
Ingredients
- 1/2 cup vegetable oil
- 1 1/2 pounds lean ground pork
- 1 Tablespoon flour
- 1 1/2 cup yellow onion, minced
- 1 teaspoon habenero, finely minced or jalapeno
- 1 teaspoon minced ginger
- 3 Tablespoon minced garlic
- 1/2 cup rum
- 1 bottle beer (Island Land Shark Beer recommended, any lager will be fine)
- 1 14-ounce can chicken broth
- 1 14-ounce can chopped tomatoes
- 1 7-ounce can salsa verde
- 1/4 cup cilantro, chopped
- 1/4 cup sour cream for garnish
- Corn chips for garnish
Preparation
Step 1
Preparation
Spice Mixture
Mix these spices ahead of time and add them to the onion mixture when called for below.
1 Tablespoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/8 teaspoon clove
1/8 teaspoon allspice
1/8 teaspoon cinnamon Cook the Meat
In a medium size soup pot over medium high heat, add 1/4 cup vegetable oil.
Add meat and lightly brown for 6-8 minutes.
Add 1 tablespoon of flour and cook for 1 minute and remove meat mixture from pot.
Cook the Vegetables and Spices
Reheat the same pot by turning it up to a medium-high hea.
Add 1/4 cup vegetable oil, minced onions, habanero, ginger and garlic.
Slowly sautee for 8-10 minutes or until mixture is completely tender and has no crunch.
Add the spice mixture to the onion and lightly toast for 3-4 minutes or until the mixture is golden brown.Bring It All Together
Remove the pot from the heat, add meat and rum then return to the stove top and cook until mixture is dry. (Beware, the rum could ignite like a flambé, make sure that you are standing away from the pot as you add the pot back to the flame.)
Add beer, chicken broth, tomatoes, salsa verde and bring to a boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.Serving the Chili
Stir in chopped cilantro before serving.
Ladle chili into individual bowls.
Add a little bit of sour cream to each bowl.
Top with any kind of fried corn chip as a garnish.