CCC or, “The Soulful Symphony: Caribbean Cabernet Chili”

"In the heart of the Caribbean, amidst vibrant rhythms and flavors, a recipe resonates with culinary magic. Where life's love and wine's allure intertwine, it embodies a rich history and vibrant spirit. Inspired by culinary artistry and the pleasure of savoring Cabernet Sauvignon, this Caribbean Spiced Beef and Black Bean Chili celebrates a legacy of love and tradition. Each aromatic spice, each tender bite, honors generations past, igniting flames of inspiration shared over hearty meals and cherished wine. It's more than a dish; it's a testament to the joy of living and the beauty of connection."

Prep Time

15 Minutes

Cook Time

45 minutes to 1 hour.

Paired With

Main Protein



Olive oil 1 Tablespoon, 1, 3 Cloves, 1, 1, 1, 1 pound, 2 Teaspoons, 1 teaspoon, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 1/2 teaspoon, 1/4 teaspoon / to taste, To taste, 15 oz, 15 oz, 15 oz, 1 cup, 1 cup, 1 Tablespoon, 1 lime, 2 Tablespoons, To taste, To taste
large onion, diced
cloves garlic, minced
red bell pepper, diced
green bell pepper, diced
jalapeño pepper, seeded and finely chopped
Ground beef or turkey
Ground cumin
Ground coriander
Smoke paprika
Dry thyme
Cayenne pepper
Salt and black pepper
Can black beans, drained and rinsed
Can kidney beans, drain and rinsed
Can diced tomatoes, drain and rinsed
Beef broth or water
Frozen corn kernels
Brow sugar (optional)
Fresh lime juice
Fresh cilantro (garnish)
Sliced green onions, (garnish)
Sour cream, or Greek yogurt, shredded cheese, Dice avocado (optional, toppings)





Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.


Stir in minced garlic, diced bell peppers, and jalapeño pepper. Cook for another 5 minutes until the vegetables are tender.


Add ground beef to the pot, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.


Stir in ground cumin, ground coriander, smoked paprika, dried thyme, ground allspice, cinnamon, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until fragrant.


Add drained and rinsed black beans, kidney beans, diced tomatoes (with their juices), and beef broth or water to the pot. Stir to combine.


Bring the chili to a simmer, then reduce the heat to low and let it cook, partially covered, for about 30 minutes to allow the flavors to meld together and the chili to thicken.


Stir in frozen corn kernels and brown sugar (if using), and continue cooking for another 10 minutes until the corn is heated through.


Once done, remove the pot from the heat and stir in the lime juice. Taste the chili and adjust seasoning if necessary.


Serve garnished with chopped cilantro, sliced green onions, and any optional toppings you desire.