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Prep Time: 35 Minutes Cook Time: 75 Minutes |
Ready In: 110 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons goya extra virgin olive oil |
1 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1 jalapeno pepper, seeded and roughly chopped (optional) |
2 teaspoons goya minced garlic |
1 pound ground beef |
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 |
shredded monterey jack cheese (optional) |
sour cream (optional) |
finely chopped white onions (optional) |
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.
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