Nothing says summer like some Red Stripe beer-infused vegetarian chili piled high on top of your favorite veggie wiener to create a chili dog that Caribbean dreams are made of. Our Drunken Jerk Marinade is the star of this show, delivering a mouth-blasting blend of spices, habanero, and yep—a little dark island rum. Yum.

Prep Time: 15 minutes

Cook Time: 60 minutes

Tota; Time: 75 minutes

Servings: 4


Drunken Vegetarian Chili 

1 can diced tomatoes (do not drain) 

1 can black beans (do not drain) 

1 can kidney beans 

6oz. can tomato paste 

½ cup water OR 12oz. Red Stripe 

½ cup vegetable broth 

½ large onion coarsely chopped 

2 green onions coarsely chopped 

2 cloves garlic, minced 

1/2 yellow, red, or green bell pepper. coarsely chopped 

½ orange 

¼ bottle Drunken Jerk Jamaican Marinade 

Hot Dog

4 hot dog wieners (plant-based or meat-based) 

4 hot dog buns 

Cheddar cheese, shredded 

Onion, diced  


Drunken Vegetarian Chili 

In large pot mix first nine ingredients.  

Squeeze half an orange into the pot and add coarsely chopped peppers.  Squeeze remaining orange into pot and add ¼ bottle Drunken Jerk to the pot.   

Once everything’s in the pot heat till boiling. Then reduce heat, cover, and simmer for one hour until onions turn translucent. 

* For meat chili brown 1/4-pound Italian sausage and 1/2  pound ground beef in the pot. Drain fat and add the first nine ingredients to the pot. 

Hot Dogs

Once chili is cooked, preheat grill or grill pan for medium-high heat. 

Grill dogs until lightly browned. Toast buns (optional).  

Assemble your dogs by adding your dog to the bun and generously adding the chili over dog. Top with cheddar cheese, and onions, and enjoy! 

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