December 2025- Cooking with Rum

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          Crockpot (Slow Cooker) Turkey Chili

Ingredients:

  • 2 Tbsp. Olive Oil, divided
  • 1 ½ lbs. Ground Turkey
  • 2 Medium White Onions, chopped
  • 1 Medium Red Bell Pepper, chopped
  • 1 Medium Green Bell Pepper, chopped
  • 5 Garlic Cloves, minced
  • 1 Jalapeño Pepper, finely chopped
  • 2 Cans (14 oz. each) Fire-roasted Diced Tomatoes
  • 4 tsp. Chili Powder
  • 1 tsp. Ground Cumin
  • 1 tsp. Dried Oregano
  • ½ tsp. Salt
  • 1 ½ oz. Dark Rum
  • 2 Tbsp. Ketchup

Directions:

  1. Heat one tablespoon of olive oil in a large skillet over medium-high heat.  Add ground turkey and cook for about 7-8 minutes breaking up the meat into smaller pieces.
  2. Once cooked, place inside crockpot.In the same skillet, heat the remaining one tablespoon of olive oil. Add onions, bell peppers, garlic and jalapeño pepper.  Cook until softened (about 4-5 minutes).  
  3. Stir in the tomatoes, chili powder, cumin, oregano, salt, rum and ketchup and cook for about a minute.  Place mixture into crockpot, mix with meat.  Cover and cook on LOW for 6 hours. Yield: 6 servings.

                                                                   Photo Credit: www.thetravelplate.com

                     Crockpot (Slow Cooker)

                    Brioche and Rum Custard

Ingredients:

  • 2 Tbsp. Unsalted Butter, melted
  • 3 ½ C. Whipping Cream
  • 4 Eggs
  • ½ C. Brown Sugar, packed
  • 1/3 C. Gold Rum
  • 2 tsp. Vanilla
  • 1 ½ lb. Brioche Bread, torn into pieces
  • 1/3 C. Pecans, coarsely chopped

Caramel or Butterscotch topping, optional

Directions:

  1. Coat the inside of crockpot with melted butter.In a large bowl, combine cream, eggs, brown sugar, rum, and vanilla, stir well.
  2. Mound a fourth of brioche pieces in the bottom of crockpot. Ladle a fourth of the cream mixture over the brioche. Sprinkle a third of the pecans over cream.  
  3. Repeat these steps with the remaining brioche, cream mixture and pecans until all ingredients have been used up.
  4. Cover crockpot with lid and cook on LOW for 3 to 3 ½ hours (or on HIGH for 1 ½ to 2 hours).
  5. Cook custard until toothpick inserted into the center comes out clean.Serve warm.  Optional: Drizzle with caramel or butterscotch topping.  Yield: 4-6 servings.