You can literally sink your teeth into this chili that sings with the addition of Marie Sharp's Caribbean BBQ Sauce—Belizean Barbacoa. Marie Sharp's Smoked Habanero Pepper Sauce lends the heavenly scent and taste of a smoked barbecue without all the hassle.
Barbacoa is meat that has been slowly cooked with seasonings and typically shredded. The word "barbecue" is derived from this. Kristie's Kickin' Karibbean Barbacoa Chili was crafted in that same spirit with hearty beef as the centerpiece — no beans about it.
Kristie’s Kickin’ Caribbean Barbacoa Chili
Enjoy this chili with a serving of cornbread and a side salad.
4 pounds boneless chuck roast, half cut into 1/2-inch pieces, half in one large piece
2 large onions
1 large green pepper
6 cloves of garlic
2 tablespoons chili powder
2 (6-ounce) cans tomato paste
1 (32-ounce) container beef broth
2 (8-ounce) cans tomato sauce
1/3 cup Marie Sharp’s Caribbean BBQ Sauce Belizean Barbacoa
1/3 cup Marie Sharp’s Caribbean BBQ Sauce Belizean Barbacoa Smokin’ Hot
1/3 cup Marie Sharp’s Smoked Habanero Pepper Sauce
2 teaspoons salt
1-2 tablespoon(s) ground oregano (add to taste)
1-2 tablespoon(s) ground cumin (add to taste)
1-2 tablespoon(s) paprika (add to taste)
1 teaspoon ground black pepper
Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven.
Sauté onions, peppers and garlic until onions are translucent. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.
Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 ½ hours or until beef is tender.
Remove large beef piece and shred. Return to pot.
Serve with cornbread sticks and desired toppings.Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion.