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The secret to this wholesome, hearty chili recipe is bright, plump, tender Red Kidney Beans from GOYA®, the bean experts! As the beans simmer gently in tomato with ground beef, they soak up the robust seasonings for a meaty, savory bean chili that’s a delicious one-pot meal, any day of the week.
For an extra boost of heat and flavor, serve with GOYA® Jalapeño Salsita.
2 cans (15.5 oz. each)
GOYA® Red Kidney Beans or GOYA® Low Sodium Red Kidney Beans
2 tbsps
GOYA® Extra Virgin Olive Oil
1 lb.
ground beef
½
medium yellow onion, chopped (about ½ cup)
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1 can (14.5 oz.)
GOYA® Diced Tomatoes
1 can (8 oz.)
GOYA® Tomato Sauce
3 tbsps
chili powder
1 tsp.
ground cumin
½ tsp.
sugar
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
GOYA® Jalapeño Salsita (optional)
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
Step 1
Drain beans, reserving liquid; set aside. Heat oil in 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 reserved bean liquid, diced tomatoes, tomato sauce, chili powder and cumin. Bring beef mixture to boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour.
Step 2
Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in sugar; season with Adobo. Divide chili evenly among serving bowls. Garnish with salsita, if desired.
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