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Bert Weston's Trinidad Style Chili




Source of Recipe


Food Stop


List of Ingredients




2 pounds of lean beef, horse meat or turkey
2 large onions, finely chopped
3 sweet bell peppers, chopped
5 cloves of garlic, crushed
½ teaspoon black pepper
2 16 oz cans of red pinto beans, drained
2 16 oz cans of whole tomatoes
2 bay leaves, crumbled
½ cup of parsley, finely chopped
½ cup of good chili powder
¼ cup of soy sauce
¼ cup of olive oil
2 whole scotch bonnet peppers
1 quart of water
Salt to taste

Recipe



In a large pot heat oil and cook meat and chili powder together until meat is cook through.
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Add green peppers, onions, parsley, and soy sauce. Allow to cook over low heat for 15 minutes, stirring frequently.
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Add tomatoes, beans, whole scotch bonnet peppers, and water and allow to cook over low heat for at least 1 hour plus. The longer the better. Cooked a day ahead of serving is preferred. When using Scotch bonnet peppers, be careful not to puncture of crush the peppers because they are very hot. They impart a great flavor when left whole and is a key flavor in Caribbean cooking. Break the pepper and you got a hot delicious chili. I love it hot. Serve with white rice and lots of rum punch.