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A hearty bowl of slow-simmered FLORIBBEAN FIREHOUSE CHILI featuring hand-chopped beef, dark rum, and warm island spices by Chef Winston.
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FLORIBBEAN FIREHOUSE CHILI

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Soup
Cuisine: Island Favorites
Keyword: Chili

Ingredients

Protein

  • 2 lbs chuck beef coarse chopped
  • 2 tbsp olive oil
  • Salt & cracked black pepper for seasoning beef

Aromatics

  • 1 large onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 6 cloves garlic smashed
  • 1 Scotch bonnet pepper whole or halved (optional)

Spice Blend

  • 3 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp cocoa powder or grated dark chocolate
  • 1 tsp brown sugar

Liquids & Body

  • 2 tbsp tomato paste
  • 1 28 oz can crushed tomatoes
  • 1½ cups beef stock
  • ½ cup dark rum
  • 1 tbsp Worcestershire sauce
  • Beans Optional
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can black beans, drained

Finish

  • 1 tbsp apple cider vinegar or fresh lime juice
  • Chopped scallions or cilantro for garnish

Ingredient Notes & Substitutions

  • Beef choice: Roughly chopped beef instead of traditional ground beef
  • Beans: Red beans and black beans both used
  • Liquid base: Beef stock
  • Heat level: Whole scotch bonnet pierced, not chopped

Finish (optional toppings): Sour cream, cheese, cornbread

  • Acid finish: Apple cider vinegar added at the end

Instructions

Hard Sear the Beef

  • Season beef generously with salt and black pepper only.
  • Heat olive oil in a heavy-bottom pot or Dutch oven over medium-high heat.
  • Sear beef in batches until deeply browned on all sides. Remove and set aside.

Build the Flavor Base

  • Lower heat to medium. Add onions and bell peppers to the same pot and sauté until softened, 3–4 minutes.
  • Add garlic and Scotch bonnet; cook 30 seconds until fragrant.

Bloom the Spices

  • Stir in tomato paste and cook until dark and caramelized.
  • Add chili powder, paprika, cumin, coriander, cinnamon, cocoa powder, and brown sugar. Stir continuously for 30–45 seconds to bloom the spices.

Deglaze & Build the Chili

  • Pour in dark rum, scraping the bottom of the pot to release browned bits.
  • Add crushed tomatoes, beef stock, and Worcestershire sauce.
  • Return beef (and any juices) to the pot.

Low & Slow Simmer

  • Bring to a gentle boil, then reduce to a simmer.
  • Cook uncovered for 60–90 minutes, stirring occasionally, until thick and rich.
  • Add beans during the last 20 minutes if using.

Finish & Balance

  • Remove Scotch bonnet if left whole.
  • Stir in vinegar or lime juice. Adjust salt and heat as needed.

Chef Winston’s Tips

  • Brown the beef in batches — do not crowd the pot.
  • Add only salt early; bloom spices later to prevent burning.
  • Bloom chili powder, smoked paprika, cumin, coriander, cinnamon, and cocoa powder to build depth.
  • Deglaze with dark rum and allow the alcohol vapors to cook off fully.
  • Simmer low and slow for 60–90 minutes for tenderness and flavor development.
  • Add red and black beans during the final 20 minutes of cooking.
  • Keep the scotch bonnet whole and pierced for controlled heat.
  • Finish with a touch of apple cider vinegar for brightness.

Serving Notes

  • Serve with cornbread, over rice, on a baked potato, or topped with shredded cheddar, sour cream, and scallions.

Video

Notes

Every family claims to have the best chili. This version doesn’t compete — it elevates. Built with roughly chopped beef instead of ground meat, layered warm spices, dark rum, crushed tomatoes, and slow simmered for depth, this Floribbean-style chili is rich, bold, and intentionally different. It’s not basic. It’s slow-cooked, spice-bloomed, and finished with beans for a hearty, firehouse-style bowl.
If you’re searching for a chili recipe with deep flavor, warm spices, and a Caribbean twist, this is it.
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