Picadillo. A cuban "version" of chili. I took the liberty of a few additions to the classic recipe. Saute 1 large diced onion with 4 cloves of chopped garlic in some olive oil. Add in some "fresh" mexican chorizo sausage (casings removed). Saute until browned then add in some ground beef. Brown again. Toss in some ground spices - cinnamon, cumin, smoked paprika and a pinch of allspice. Then some dried herbs - mexican oregano, thyme and 2 bay leaves. Then add in 1 can of chick peas (undrained) and 1 - 28 ounce can plus 1 - 15 ounce can of diced tomatoes. Bring to a simmer and then cover and cook for 45 minutes. Then toss in some chopped sweet bell pepper, chopped spinach/kale mixture and about a half cup of raisins. Simmer uncovered for about another 15 minutes. Finish with some chopped scallions and fresh cilantro.