Bell Pepper Chili
Chili is one of those things that is numerous in variations. Everyone has their own take on it and everyone eats it differently. However, there is a common base consisting of chili pepper, beans, tomatoes, and sometimes meat. My personal version includes bell peppers. Lots of it! Also, instead of typical green chilies, I love specifically using Sam's Choice Salsa Verde. Something about it gives it a flavor I can't quite describe.
Chili is definitely not a typical Haitian dish. Several years ago, I made a pot and my dad loved it so much he insisted I make more for the whole church! That Sunday night, church service ended with a bowl of chili. The majority of them Haitians looked perplexed... This was not their usual patte, griot or rice and beans that they were accustomed too. Let's just say we had more to take home for us...
Now don't get me wrong, it's not that it wasn't good. However, most Haitians (the older ones) are not as adventurous and tend to stick to what they know. They sure didn't know what chili was! With that being said, I hope you're the adventurous type and willing to try this recipe!
1 lb of Ground Meat of your choice
1/2 of 3 different colored Bell Peppers
1 can (15.5 oz) Beans of your choice (Pinto, Chili Beans, Kidney, etc.)
1 can (14.5 oz) Diced Tomatoes
1 cup Sam's Choice Salsa Verde
1 Onion, diced
2 tbsps Epis (or 2 - 3 cloves of garlic, minced)
2 Bay Leaves (optional)
Salt to taste (optional)
1 tbsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1 tsp Oregano
1/4 - 1/2 tsp Ground Cumin
OR 1 pkg of Chili Seasoning (if not using the blend above)
For Additional Heat, use the following to taste:
Additional Chili Powder OR
Cayenne Pepper OR
1. Combine all the powdered ingredients as listed above to make your Chili Seasoning. (You can substitute this for your favorite brand of prepackaged Chili Seasoning if desired.)
2. Dice 1/2 of 3 different colored bell peppers. If using only 1 color, than dice 1 and 1/2 of a bell pepper. Combine the diced bell peppers together. Dice 1 medium sized onion. Set the diced vegetables aside.
3. In a pot on high heat, place 1 pound of your choice of ground meat (can also be a combination). I am using 1/2 pound of Mild Italian Sausage and 1/2 pound of Lean Ground Beef. As it browns, make sure to crumble it into smaller pieces to avoid large chunks.
4. When most of the pink is gone, add in 1/2 of the diced onions, 1/2 of the diced bell peppers, 2 tbsps of epis (or 2-3 cloves of minced garlic), and the chili seasoning mix. Mix well to combine. Saute for about 2-3 minutes, until the vegetables are slightly tender and the liquid has dried, stirring frequently.
5. Add in the can of diced tomatoes, beans, salsa verde, and bay leaves (optional). Mix well to combine. Cover the pot with it's lid and reduce the heat to a medium low. Simmer for about 20 - 30 minutes, stirring occasionally in between. Add additional chili powder or cayenne pepper or Haitian hot sauce if increased heat/spiciness is desired.
6. Once fully cooked through, add in the remaining diced onions and bell peppers. Mix thoroughly. Remove the bay leaves and discard.
7. The Bell Pepper Chili is ready to be served any way you would like. Try it on a bed of rice with a side of avocados. Try it with shredded cheddar cheese sprinkled on top with some sour cream. Try it on a hotdog. Gosh darn it, just try it!
See video demonstration below:
Posted May 2nd, 2020
How do you like your chili? What do you think of this recipe?
Let me know and comment below!
Let me know and comment below!