Homefed Friday: Pickapeppa Island Beer Chili
Try this recipe for a chili cook-off event (you’ll win), Halloween party or to keep warm on a chilly fall evening! Pickapeppa Sauce is a staple condiment in Jamaica. It’s a bit sweet and a touch hot with the perfect amount of tang from the cane vinegar. This secret ingredient with layers of Caribbean-influenced flavor is the key to our Island Beer Chili!
If you're a visual learner, here's a TikTok to follow along with. Cheers!
Not a chili fan? Pick up a bottle of Pickapeppa Sauce and use it on chicken, beef stew or a simple appetizer with soft cheese. I have childhood memories of my parents drizzling this sauce over cream cheese and serving it with crackers and a cold mug of beer!
Ingredients
- 3 tablespoons olive oil
- 1 large yellow or red onion, finely chopped
- 1 large yellow or red onion, finely chopped
- 1.5 - 2 lbs. of ground beef, 90% lean
- 4-6 garlic cloves, pressed
- Salt & Pepper to taste
- 1(6-oz) can tomato paste
- 1 heaping tbsp Pickapeppa Sauce
- 1 tbsp chili powder
- 1 tbsp chipotle powder
- 3 tsp ground cumin
- 2 tsp mustard powder
- 1 tsp smoked paprika
- 1 tsp cayenne powder, ½ tsp for less heat
- ½ tsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- 1 (12-oz) can of Island Coastal Lager
- 3 tsp of Better Than Bouillon or other beef stock bouillon paste
- 2 (14-ounce) can fire roasted tomatoes, not drained
- 3 tbsp maple syrup
- ¼ cup cider vinegar
- 2(14-ounce) cans kidney beans, drained and rinsed
- 2(14-ounce) cans pinto beans, drained and rinsed
- Top with grated sharp cheddar, sliced scallions, sour cream, cilantro and hot sauce (optional).
Instructions
Heat the oil in a large Le Creuset or Dutch oven over medium; add onions and cook until the onions are soft and translucent, about 6 minutes. Make a well in the center of the onion mixture and add the beef; season with salt and cook, breaking the beef up as it cooks. Once the beef is almost cooked through, make a well in the mixture and add the garlic, cook for 1-2 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Add Pickapeppa Sauce and stir in all the spices + cocoa powder. Add the beer and stir, scraping the bottom of the pan, cook for 1 minute. Mix in beef bouillon paste, fire roasted tomatoes, maple syrup, vinegar and beans. Cover and cook on medium-low, stirring occasionally for 2 hours OR transfer to a slow cooker after you’ve added the beans and cook on low for 4 – 6 hours.
When ready to serve, add a few dashes of Pickapeppa Sauce and give it a good stir. Serve chili in bowls and add toppings.
