Ingredients Jump to Instructions ↓

  1. 2 tablespoons GOYA Extra Virgin Olive Oil

  2. 1 medium onion, chopped, chopped (about 1 cup)

  3. 1/2 green bell pepper, chopped (about 1/2 cup)

  4. 1 jalapeño pepper, seeded and roughly chopped

  5. 2 teaspoons GOYA Minced Garlic or 4 cloves garlic, finely chopped

  6. 1 pound ground beef

  7. GOYA Adobo with Pepper, to taste

  8. 1 tablespoon chili powder

  9. 1 tablespoon finely chopped fresh cilantro

  10. 1 tablespoon dry ground cumin

  11. 1 can (28 oz.) whole tomatoes, chopped

  12. 1 packet GOYA Powdered Beef Bouillon

  13. 1 packet Sazón GOYA with Coriander and Annatto

  14. 1 can (15 1/2 oz.) GOYA Pinto Beans, undrained

  15. Shredded Monterey jack cheese

  16. sour cream

  17. Finely chopped white onions

Instructions Jump to Ingredients ↑

  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 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


Send feedback