Jamaican Chili con Carne

Jamaican Chili con Carne with Coconut Rice and fried Bananas

Pane-Bistecca

For a long time, I wanted to make chili con carne again and so this is the best opportunity. Because this month we travel with Volkermampft’s Culinary World travel to Jamaica and so I cooked a Jamaican Chili con Carne with coconut rice and fried bananas!

Jamaican cuisine is heavily influenced by European, African, and Asian cuisine. Jamaica was a Spanish colony, then an English colony, African slaves were brought to the island to work on the sugar cane farms, Asians discovered the island to trade. The indigenous people, Taíno and Carib, did not survive as separate people; decimated by introduced diseases and by tyranny of the European colonial powers, they mixed with the other populations.

Chili con carne was brought to the Caribbean by the Spanish, but the dish has adapted to Jamaican flavors and ingredients.

Prep time

15 min

Cooking time

40 min

Portions

Total time

55 min

Ingredients

Für den Kokosnuss-Reis:

- 240 g Rice (I used the Five Color Rice from King Snake Organic Farm (advertising without payment))
- 400 ml Coconut Milk
- 200 ml Water
- ½ tsp Salt

Fried Bananas:

- 3 Saba Bananas or Plantains sliced
- 2 tbsp Oil

For the Chili:

600 g ground Beef
1 Onion, chopped
6 Garlic cloves, chopped
1 tbsp Ginger, chopped
2 different color Capsicum, diced
1 can red Beans, washed
1 can Pelati/Tomatoes, chopped
400 ml Broth
Juice of 1 Orange
Juice of 2 Lime
3 tbsp Soy Sauce
1 tbsp Brown Sugar
1 tsp Cinnamon
½ tsp Nutmeg
1 tsp Chili Flakes
1 tsp Salt
½ tsp Pepper
3 tbsp Oil

Instructions

Step 1

Wash the rice, then put it in a pot with the coconut milk, water and salt and cook on low heat until the liquid is reduced, which is about 20-30 minutes. The Five Color Rice is about the same as a whole grain rice, white rice needs less liquid and cooks in less time!

Step 2

Fry the banana slices in the oil on both sides.

Step 3

Brown the beef in the oil in a wide pan. Add the chopped onion, garlic cloves and ginger, followed by the diced capsicum. Fry until the meat is cooked through. Then add all remaining ingredients and simmer for 20 minutes. Season if necessary.