Gearing Up for Chili Fest '11

Cape restaurants (and eaters!) are gearing up for the 2011 Martha's Vineyard Big Chili Contest, which will be held Saturday, January 29 at the Portuguese American Club in Oak Bluffs on Martha's Vineyard (details here).  

Among the restaurants participating is in North Falmouth.  They’ll be serving their Jerk Chicken Chili by chef Eric Lemonius (not incidentally, Lemonius is a native of Falmouth, Jamaica). This recipe comes courtesy of Marci Tyldesley.

Jerk Chicken Chili Recipe from The Beach House Restaurant in North Falmouth

Recipe by Beach House Chef Eric Lemonius 

2 lbs. boneless chicken breasts

28-oz. can red beans

1 large onion (diced)

1 tsp. diced garlic

3 scallion stalks

1 tsp. cumin powder

2 tsp. chili powder

1 large green pepper

½ tsp. cayenne red pepper

1 cup jerk seasoning (The Beach House can’t reveal it’s secret jerk seasoning mix, but you can buy your own at the grocery store.)

Serves 8

1) Rub the jerk seasoning into the chicken and bake in oven until tender (about 45 minutes at 350 degrees). 

2) Dice chicken after it cools. 

3) Add chicken to a large stock pot, along with beans, onion, garlic, scallions, green pepper and spices. 

4) Simmer on stove over medium heat for 45 minutes or until heated through.