Jamaican Beef Chili

Jamaican Beef Chili is what happens when a familiar comfort wanders off to the islands and returns with a bit more personality. At first glance, it appears reassuringly traditional, but a closer look reveals the gentle persuasion of allspice, the fragrance of thyme, and a lively touch of heat—all courtesy of Herbie’s Jerk Seasoning—bringing warmth, depth, and just enough mischief to keep things interesting.

Ingredients

• Ground Beef  ·  1 pound 
• Williamson Wines Extra Virgin Olive Oil  ·  1 tablespoon 
• Green Bell Pepper, diced  ·  1 
• Red Bell Pepper, diced  ·  1 
• Yellow Onion, diced  ·  1 
• Diced Tomatoes (14.5oz)  ·  1 can 
• Herbie's Jerk Seasoning  ·  2 tablespoons 
• Cannellini Beans (15.5oz)  ·  2 cans 
• Beef Broth  ·  3 cups 
• Tabasco Sauce  ·  1 teaspoon 
• Pineapple Juice  ·  3 tablespoons 
• bunch Cilantro, chopped  ·  1 

Instructions

Start by seasoning the ground beef with 1 tablespoon of Herbie's Jerk Seasoning and Salt & Pepper, to taste.

Heat the Williamson Wines Olive Oil in a large heavy bottomed pot. When the oil begins to shimmer, add the beef to the pot and cook for 5 minutes or until its evenly browned.

Then add the onions and bell peppers, continue to cook, stirring occasionally, until the onions turn translucent.

Add the diced tomatoes, cannellini beans, beef broth, hot sauce, and 1 more tablespoon of Herbie's Jerk Seasoning.

Stir to combine and bring to a boil then reduce heat to a simmer and cook, stirring occasionally, for about 30 minutes. Remove from the heat and stir in fresh pineapple juice.

Serve immediately and top with chopped cilantro.