Ingredients
4
4 servings
- •2 tablespoons Goya Extra Virgin Olive Oil
- •1 cup onion, chopped
- •0.5 cup green bell pepper, chopped
- •1 jalapeno pepper, seeded and roughly chopped
- •2 teaspoons Goya Minced Garlic
- •1 pound ground beef
- •1 pinch Goya Adobo with Pepper, to taste
- •1 tablespoon chili powder
- •1 tablespoon finely chopped fresh cilantro
- •1 tablespoon dry ground cumin
- •1 (28 ounce) can whole tomatoes, chopped
- •1 packet Goya Powdered Beef Bouillon
- •1 packet Sazon Goya with Coriander and Annatto
- •1 (15.5 ounce) can Goya Pinto Beans, undrained
- •1 tablespoon Shredded Monterey jack cheese
- •1 tablespoon Sour cream
- •1 tablespoon Finely chopped white onions
Instructions
- Heat oil in medium, heavy-bottomed pot over medium-high heat. Add onions, peppers and garlic; cook until vegetables are soft, stirring occasionally, about 8 minutes. Season meat with Adobo. Add meat to the pot, breaking into small pieces with a wooden spoon. Cook until browned, stirring occasionally, about 8 minutes. Stir in chili powder, cilantro and cumin, cook until fragrant, about 1 minute more.
- Add 1 cup water, chopped tomatoes (with liquid), beef bouillon and Sazon to pot. Bring tomato mixture to a boil. Lower heat to medium-low and simmer, uncovered, until mixture thickens and flavors come together, stirring occasionally, about 1 hour. Stir in beans. Cook until heated through, about 15 minutes more.
- Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.
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