Ingredients
2tbspGoya Extra Virgin Olive Oil
1cuponion,chopped
½cupgreen bell pepper,chopped
1jalapeno pepper,seeded, roughly chopped
2tspGoya Minced Garlic
1lbground beef
1pinchGoya Adobo with Pepper,to taste
1tbspchili powder
1tbspfresh cilantro,finely chopped
1tbspdry ground cumin
28ozwhole tomatoes,(1 can), chopped
1pktGoya Powdered Beef Bouillon
1pktSazon Goya with Coriander and Annatto
15½ozGoya Pinto Beans,(1 can), undrained
1tbspmonterey jack cheese,shredded
1tbspsour cream
1tbspwhite onions,finely chopped
Preparation
Heat the oil in a medium, heavy-bottomed pot over medium-high heat. Add the onions, peppers, and garlic, then cook for about 8 minutes until the vegetables are soft, stirring occasionally.
Season the meat with Adobo. Add meat to the pot, breaking into small pieces with a wooden spoon.
Cook for about 8 minutes until browned, stirring occasionally. Stir in chili powder, cilantro, and cumin, cook for about 1 minute more until fragrant.
Add 1 cup of water, chopped tomatoes with liquid, beef bouillon and Sazon to the pot. Bring the tomato mixture to a boil.
Lower the heat to medium-low and simmer, uncovered, for about 1 hour until the mixture thickens and the flavors come together, stirring occasionally.
Stir in the beans. Cook for about 15 minutes more until heated through.
Divide the chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.
Serve and enjoy.
