Simply Sensational Chili

By carvalhohm

Ingredients

• 2 tbsp. Extra Virgin Olive Oil
• 1 medium onion, chopped (about 1 cup)
• 1/2 green bell pepper, chopped (about 1/2 cup)
• 1 Jalapeño Peppers, seeded and roughly chopped
• 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
• 1 lb. ground beef (80% lean)
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 1 tbsp. chili powder
• 1 tbsp. finely chopped fresh cilantro
• 1 tbsp. ground cumin
• 1 whole tomatoes, chopped
• 1 packet  Powdered Beef Flavored Bouillon
• 1 packet Sazón GOYA® with Coriander and Annatto
• 1 can (15.5 oz.) Pinto Beans, or Low-Sodium Pinto Beans, undrained
• Shredded Monterey jack cheese (optional)
• Sour cream (optional)
• Finely chopped white onions (optional)

Details

Servings 4
Preparation time 35mins
Cooking time 110mins

Preparation

Step 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.

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.

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