Simply Sensational Chili

Ingredients

• tablespoon sGoya Extra Virgin Olive Oil
• cup onion, chopped
• 1/2 cup green bell pepper, chopped
• jalapeno pepper, seeded and roughly chopped
• teaspoon sGoya Minced Garlic
• pound ground beef
• pinch Goya Adobo with Pepper, to taste
• tablespoon chili powder
• tablespoon finely chopped fresh cilantro
• tablespoon dry ground cumin
• (28 ounce) can whole tomatoes, chopped
• packetGoya Powdered Beef Bouillon
• packetSazon Goya with Coriander and Annatto
• (15.5 ounce) can Goya Pint o Beans, undrained
• tablespoon shredded Monterey jack cheese
• tablespoon sour cream
• tablespoon Finely chopped white onions

Instructions

1. Heat oil in medium, heavy bottomed pot over medium high heat.
2. Add onions, peppers and garlic; cook until vegetables are soft, stirring occasionally, about 8 minutes.
3. Season meat with Adobo.
4. Add meat to the pot, breaking into small pieces with a wooden spoon.
5. Cook until browned, stirring occasionally, about 8 minutes.
6. Stir in chili powder, cilantro and cumin, cook until fragrant, about 1 minute more.
7. 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.
8. Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.

Tips

Control the Spiciness in your Pot of Chili: A good rule of thumb when working with a spicy chile, like a jalapeno: The finer you dice the pepper, the more surface area is exposed, and in turn, the more of the spicy oils it releases. Here, we roughly chop the pepper which creates a medium spicy effect. For an even hotter end product, cut the pieces into a very fine dice. Care for a mild, background spice? Keep the chili whole, and fish it out at the end.