medium onion, chopped (about 1 cup)
green bell pepper, chopped (about ½ cup)
GOYA® Jalapeño Peppers, seeded and roughly chopped
GOYA® Minced Garlic or 4 cloves garlic, finely chopped
ground beef (80% lean)
finely chopped fresh cilantro
1 can (28 oz.)
whole tomatoes, chopped
1 can (15.5 oz.)
GOYA® Pinto Beans, or GOYA® Low-Sodium Pinto Beans, undrained
Shredded Monterey jack cheese (optional)
Sour cream (optional)
Finely chopped white onions (optional)
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, it’s 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.
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.