Wholesome Bean Chili

Chili made its way into Americans' hearts long ago. Now many Americans are discovering that their chili can be even better with bright, plump and tender Red Kidney Beans from Goya, the bean experts.

2 tbsp. Goya Extra Virgin Olive Oil

1 lb. ground beef

1/2 medium yellow onion, chopped (about 1/2 cup)

1 tsp. Goya Minced Garlic, or 2 cloves garlic, finely chopped

1 can (14.5 oz.) diced tomatoes

1 can (8 oz.) Goya Tomato Sauce

3 tbsp. chili powder

1 tsp. ground cumin

2 cans (15.5 oz. each) Goya Red Kidney Beans, rinsed and drained

2 tbsp. Goya Adobo with Pepper

1/2 tsp. sugar

Goya Jalapeño Salsita (optional)

1.	Heat oil in a medium heavy-bottomed saucepot over medium-high heat. Add beef, onions and garlic; cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in diced tomatoes, tomato sauce, chili powder and cumin. Bring tomato mixture to a boil, reduce heat to low and simmer, covered, until sauce thickens, stirring occasionally, about 1 hour.
2.	Stir beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in adobo and sugar. Divide chili evenly among serving bowls. Garnish with salsita, if desired.

Serves 4 to 6