This Jamaican chili is a Caribbean twist on a great wintertime dish. Sure to get the sinuses flowing! It can be prepared without meat — just omit the steps with ground beef. Serve this dish by itself or over a bowl of basmati rice.

Ingredient :

• 1 ½ pounds ground round

• nonstick cooking spray

• 1 teaspoon olive oil

• 1 ½ cups chopped onion

• 2 cloves garlic, crushed

• 2 ½ cups chopped yellow bell pepper

• 1 tablespoon ground cumin

• 1 tablespoon hot paprika

• 1 tablespoon chili powder

• 2 teaspoons white sugar

• ½ teaspoon salt

• ¼ teaspoon ground cloves

• 2 (14.5 ounce) cans stewed tomatoes

• 1 (15 ounce) can kidney beans, drained

• 1 (15 ounce) can black beans, drained

• 1 (15 ounce) can cannellini beans

• 4 cups water, or as needed

• 1 (6 ounce) can tomato paste

• 2 tablespoons balsamic vinegar

• ⅓ cup chopped fresh cilantro

Directions :

1. Place ground round in a large, deep skillet. Cook and stir over medium-high heat until crumbly and browned. Drain and set aside.

2. Coat a large Dutch oven with cooking spray; place over medium-high heat. Add olive oil; cook and stir onion and garlic in hot oil until onion is tender. Add yellow pepper; cook and stir until tender. Season with cumin, paprika, chili powder, sugar, salt, and cloves. Stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover; bring to a boil, then stir in ground round and tomato paste. Simmer for 30 minutes.

3. Remove from heat; stir in vinegar and serve hot topped with cilantro.