Here’s a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand.
Jerk Pork Chili
The Jerk Pork Chili looks great, with red color and colorful diced peppers in it. Heat-wise, it’s at the low end of medium but the Jamaican Jerk vibe really comes through quite well.
Pork and Tomatillo Chili
Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist.
Tangy Chicken Chili
Heaven forbid you should have leftover chicken in need of a good home. If so, the chili pot is nice and warm.
Mary Jane’s Short Rib Chili
This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles.
Basic Jamaican Jerk Pork Chili
With the Bartels Harley-Davidson Chili Cook Off just a month or so away, I need to train up. This year I’m bringing Pickapeppa sauce into the mix (literally) with a Jamaican twist on chili.
Two Soups Served in All Natural-Bowls
Here at the Burn Blog, we’re already looking forward to autumn, so here’s something a little different for your fall soups and stews.
