I was so excited about the rain this past weekend that it put me in a great mood to cook. For months now I have been talking to family and friends about making smoked tri-tip chili and now was the perfect opportunity. I bought a few cans of beans and the tri-tip was already prepared which made the opportunity and process much more easy and exciting.
Envisioning this chili to be filled with smoky flavor from the grilling process of the Tri-tip, I gathered all my spices for extra enhancement. Using a heavy hand with the cumin, chili powder and bay leaves helped me accomplish my goal. A glass of dry red wine ( with a smoky, cocoa note) was also added and it was a great compliment to the overall flavor.
Chili is best when it simmers on low heat for hours. My recipe simmered for about two. Onions, green onions, sour cream and cheese are all great toppings and that can be added to this soul comforting meal.
1 yellow onion
2 cloves garlic
1 Tbs oil
1 can pinto beans, dark red kidney beans, Tri- bean blend, light red kidney beans
2 28oz Cans of five tomatoes
3 cups water
2 pack McCormick Chili seasoning mix
5 lbs of smoked Tri-Tip
1/2 cup dry red wine
1 1/2 tsp chili powder
2 tsp cumin
1/8 tsp cloves
1 tsp onion powder
1/2 seasoning salt
1 tsp salt
7 bay leaves
1 Tbs brown sugar
1. Dice onion and garlic
2. On low heat, simmer until translucent in soup pot or cast iron pot. Add both cans of dice tomatoes
3. Open cans of beans and pour into stainer to rinse off excessive liquid
4. Add rinsed beans to pot
5. Add 3 cups water and one pack of chili seasoning mix to pot. Stir, Cover and bring to a boil.
6. Reduce to medium heat and allow to simmer.
7. Cut Tri-Tip into cube and add to pot.
8. Stir occasionally to prevent sticking
9. Add another chili seasoning mix and 1/2 cup red wine
10. Add remaining of seasoning and simmer on medium to low heat for 2 hour. Stir occasionally to prevent sticking
11. Serve hot with your favorite toppings.
I’ve been battling a terrible cold for a few weeks now and needed something to get me feel better. I remember as a child, whenever I wasn’t feeling well, the women in my family would make this amazing Jamaican chicken and veggies soup. Now, I find myself doing the same for my family.
It is rich of wonderful vegetables such as turnips, chayote, carrots, onions and my favorite kabato pumpkin. Combining these veggies with chicken, spices, herbs and a pack of Grace chicken noodle mix delivers a soup that will aid in a speedy recovery and a lot of flavor for those lost taste buds.
14 cup(s) water
1 Kabato pumpkin
3 medium carrot
2 clove(s) garlic
2 tbs salt
1 tsp all spice
1 packet(s) Grace Cock Soup Mix
2 stalk(s) escallion (green onion)
3 sprig(s) thyme
6-8 pieces of drumettes
6 whole pimento berries
1 whole scotch bonnet pepper
- Clean and wash chicken in a vinegar or lemon and add with water in soup pot on medium heat.
- Grate 1 carrot and add to pot.
- Dice pumpkin, 2 carrots, turnips, chayotes and add to pot.
- Cut onion into four sections along with crush garlic and add to pot.
- As the pot comes to a boil, it will began to foam up. Using a large spoon, take foam off top and throw away.
- Add salt, all spice, 3 pimento berries, 1 escalation, and 1 sprig of thyme. Cook for 45 minutes. Stir constantly to prevent sticking at the bottom of pot.
- Add Grace Cock Soup Mix and stir into the soup along with remaining of escallion, thyme, pimento berries and scotch bonnet pepper.
- Stir the mixture, cover and leave to simmer for a further 15 minutes.
Note: This soup is great with any vegetable of choice and an also be made vegan or vegetarian.
Coriander , turmeric, cumin, fenugreek, and chili peppers are combined to make a delicious spice called curry. There are many regions where this Spice is used on hundreds of dishes. Each regions curry has a different flavor.
Jamaican curry is what I am use to and obviously my favorite. It is full of herbs and spices. It contain all spice which is one of my favorite seasonings for meat. One of the most popular Jamaican dish is curry chicken. A great way to enhance this meal and give it a very rich flavor is to add carrots and tomatoes. Adding a whole, uncut scotch bonnet pepper as the pot simmers is a great way to add spice and if more is desired, a few pieces of scotch bonnet or any pepper of choice can be added. I love this dish served over coconut garlic rice and garnished with plantains or dumplings.