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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Our ground beef-and-pinto bean chili is a hearty, south-of-the-border classic. Perfectly seasoned with fresh jalapeño peppers, cumin, and GOYA® seasonings, itâs medium spicy, and maximum tasty! Top with chopped onion, Monterey Jack cheese, and a dollop of sour cream for a sensational, all-season crowd-pleaser. Ingredients:
2 tablespoons goya® extra virgin olive oil |
1 medium onion, chopped (about 1 cup) |
1/2 green bell pepper, chopped (about 1/2 cup) |
1 goya® whole pickled jalape±o pepper, seeded and roughly chopped |
2 teaspoons goya® minced garlic or 4 cloves garlic, finely chopped |
1 pound ground beef (80% lean) |
goya® adobo all-purpose seasoning with pepper, to taste |
1 tablespoon chili powder |
1 tablespoon finely chopped fresh cilantro |
1 tablespoon ground cumin |
1 can (28 oz.) whole tomatoes, chopped |
1 packet goya® cubitos beef bouillon |
1 packet saz³n goya® with coriander and annatto |
1 can (15.5 oz.) 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 Sazón to pot. Bring tomato mixture to 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 Yield: 4 servings.
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