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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.

Add green peppers, onions, parsley, and soy sauce. Allow to cook over low heat for 15 minutes, stirring frequently.

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.