Quick Chili – The Perfect Winter Night Dinner

2 Tbsp. extra virgin olive oil

1 large yellow onion, diced

1 lb. ground meat

2 tsp. dried cilantro

1 tsp. chili powder

Pinch of cayenne pepper

1 ½ tsp. sweet red paprika

1 tsp. dried cumin

1 tsp. smoked red paprika

1 tsp. dried mustard

1 tsp. Jamaican all spice

1 can red kidney beans, rinsed

1 large red pepper, diced

1 can black beans, rinsed

1 ½ cups diced tomatoes with juices

1 ½ cups of manwich sauce or tomato sauce

Kosher salt & black pepper to taste

In a large skillet or small stock pot, sauté your diced onions in olive oil for about 3 minutes until they begin to soften on a med-high heat. Add the ground meat to the onions, and using the end of a wooden spoon, start to break up the ground meat into small pieces while incorporating the meat with the onions. When the ground meat has been fully incorporated with the onions, add all of the spices and mix well, allow meat to brown and cook for 6-8 minutes continually mixing with wooden spoon.

Add the red peppers, and both beans to the meat mixture, mix well and let cook for 2-3 minutes. Add the diced tomatoes and the manwich sauce to the meat mixture, lower flame to medium, cover pot and let cook for 15-20 minutes. After 15 minutes, uncover pan and higher flame to med-high and cook for another 5 minutes or until tomato sauce reduces by half.

Serve hot with a garnish of fresh scallions and fresh diced green peppers.