3 Bean Jamaican Chili
A Caribbean twist to traditional chili
Ingredients
- 1 lb Ground Round Other ground beef would be acceptable
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow or Sweet Onion, chopped
- 2 cloves Garlic, minced
- 1 Yellow Bell Pepper, chopped
- 1 Orange Bell Pepper, chopped
- 1 rib Celery, diced
- 1 Habanero Pepper, diced
- 1 tbsp Ground Paprika
- 1 tbsp Chili Powder
- 1 tbsp Ground Cumin
- ¼ tsp Allspice
- 2 tsp White Sugar
- ½ tsp Sea Salt
- 2 cans Stewed Tomatoes Approx. 29 oz.
- 1 can Kidney Beans Approx. 14.5 oz.
- 1 can Black Beans Approx. 14.5 oz.
- 1 can Canellini Beans Approx. 14.5 oz.
- 12 oz Water
- ⅓ cup Fresh Cilantro, chopped
- 2 tbsp Balsamic Vinegar
Instructions
- In a skillet brown the ground round over medium heat, breaking apart with a wooden spoon or spatula. Set aside.
- Heat oil in a Dutch Oven over medium heat. Saute onions, peppers, and celery for several minutes until they begin to soften, stirring occasionally. Add the garlic and saute for another 1 - 2 minutes, stirring occasionally.
- Add the spices and mix thoroughly.
- Stir in the stewed tomatoes, all three beans, and water. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
- Remove from heat and stir in the balsamic vinegar.
- Top with cilantro and serve.
