Simply Sensational Chili recipe

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Ingredients

2 tablespoons Goya Extra Virgin Olive Oil
1 cup onion, chopped
½ 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

Nutrition Info

433.2 calories
carbohydrate: 14.8 g
cholesterol: 99.6 mg
fat: 32.4 g
fiber: 3.9 g
protein: 22.1 g
saturatedFat: 13.2 g
servingSize: -
sodium: 394 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.

Recipe Yield

4 servings

Recipe Note

Classic, medium strength chili the whole family will enjoy. The slow-simmer method takes a little longer, but the results are worth the wait. We used pinto beans, but you can substitute red kidney or black beans.

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