Instructions: Broil bell pepper, skin side up, until skin blisters. Scrape off and discard blackened skin, dice flesh and set aside.

Separate onion wedges into petals if preferred, then heat oil in a skillet, add onions and cook until golden. Add garlic and cook 2 more minutes.

Transfer to a glazed clay pot.

Mix flour with paprika, salt, pepper and chopped oregano, and dust meat with mixture. Add meat to skillet in batches, saute until browned, then transfer to clay pot.

Add sugar to skillet and cook until very dark and caramelized. Deglaze skillet with rum, then simmer until reduced to about 2 tablespoons. Add bay leaves, mace or nutmeg, citrus juice, celery, tomatoes and broiled pepper.

Transfer to clay pot. Add water or stock to cover, then whole Jamaican Scotch bonnet chili. Cook at 400 degrees until boiling, then reduce to 300-325 degrees and simmer gently for 3 hours.

Discard chili. Sprinkle beef with sprigs of oregano, and serve with basmati rice.

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