Chili with a Caribbean Flair


Chili with a Caribbean Flair

Chili was one of the meals that Dolores loved to cook and while it was fast and easy it could be personalized by serving with a little chopped onion or shredded Cheddar Cheese. I was amazed to realize that I had not cooked it this year and figured that was the reason I must be craving the meal. Naturally, this is Chili with a Caribbean Flair. You don’t find rum or bay in too many recipes.

Recipe & Ingredients:

1 Chopped Onion

2 clove garlic minced

4 oz ground beef

1 oz Cruzan Dark Rum

10 oz can of red kidney beans

10 oz can of Mexican tomatoes with chilies

1 bay leaf

2 teaspoons chili powder

½ teaspoon salt.

Place the onion, garlic and ground beef in the coffeepot with the rum and simmered covered until all are done and the fat has been rendered from the meat. Pour the liquid into a container and refrigerate or even freeze until the fat separates. Add the beans, tomatoes and the rest of the spices to the pot. Skim the fat and add the rest of the onion and meat flavoring back to the pot. Simmer uncovered for a couple more hours or all day if you cover the pot with aluminum foil.

Serve with diced onion and grated cheddar cheese.


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