Recently Jamaica hostedÂ the Red Stripe Reggae Sumfest Cooking with Red Stripe Contest & my wereÂ there some interesting recipes submitted.
From Red Stripe dip, to beerÂ chowder, to Red Stripe chili, all of the recipes were creative, though some not very tasty.Â The clear winner of the recent competition was Siri Henriques-Brown who placed first with her Red Stripe Chilli.
I was able to makeÂ the red Stripe ChiliÂ last night as a surprise Jamaican dinner for my husband.Â We give the recipe two palates up!Â Enjoy & congratulations to Siri.
- 2 pounds ground pork, beef or chicken (minced)
- 1 large onion, diced
- 6 garlic cloves, minced
- 1teaspoon thyme, chopped
- 1/2 tablespoon escallion, minced
- Scotchbonnet pepper to taste (should be spicy)
- 2 tablespoons tomato paste
- 1 can red peas, drained
- 1 tablespoon Worcestershire sauce (optional)
- 1 pint Red Stripe beer (at room temperature)
- 2 tablespoons chilli powder
- 1 tablespoon ground pimento
- 1 tablespoonÂ ground oregano
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon olive oil or vegetable oil
- S & P, to taste
Season meat with onion, garlic, thyme, escallion, scotch bonnet, salt, pepper and dried spices.
Leave to marinate for at least one hour in the fridge. Remove 20 minutes before cooking.
Heat in a large saucepan on medium high and add oil. Add seasoned meat to pan and break up while browning.
Add the Worcestershire sauce then tomato paste.
After one minute of sautÃ©eing, add the red peas then the Red Stripe beer to the pot.
Simmer for about 10-20 minutes and adjust seasoning to taste. Serve hot.
â€¢ Over white rice or any type of pasta.
â€¢ In tacos or tortilla wraps with grated cheese, sour cream, diced tomatoes.
â€¢ As a dip with tortilla chips or plantain chips.