Spiced Jamaican Chili with Rice
1/2 pound lean ground round
2 cups chopped yellow onion
8 cloves garlic, minced
1/2 medium-sized green bell pepper, chopped
1/2 16-ounce can dark red kidney beans, well rinsed and drained
2 16-ounce cans tomatoes, undrained, chopped
1 tablespoon chili powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
1 teaspoon beef bouillon granules
2 cups hot cooked brown rice
1/4 cup nonfat sour cream
1/4 cup chopped scallions
Hot sauce to taste
Coat a skillet with cooking spray and place over medium-high heat. Add beef and brown. Drain on paper towels and wipe out skillet with paper towels.
Coat a skillet with more cooking spray, add onion and garlic. Cook until onion is translucent, about 4-6 minutes.
Add green and red peppers, beans, tomatoes, and their liquid, chili powder, cinnamon, allspice, cumin, nutmeg, and bouillon cubes. Stir, cover tightly, and simmer very gently for 15 minutes. Remove and let stand for 15 minutes to blend flavors. Serve over 1/2 cup rice, topped with 1 tablespoon sour cream, 1 tablespoon scallions, and hot sauce to taste.