Simply Sensational Chilli

La Cocina Goya

Share this video using:

Subscribe

Go To Recipe Page
  • Ingredients
  • Directions

Ingredients

Show ProductsHide Products

1

medium onion, chopped (about 1 cup)

½

green bell pepper, chopped (about ½ cup)

1

GOYA® Whole Pickled Jalapeño Pepper, seeded and roughly chopped

2 tsp.

GOYA® Minced Garlic or 4 cloves garlic, finely chopped

1 lb.

ground beef (80% lean)

1 tbsp.

chili powder

1 tbsp.

finely chopped fresh cilantro

1 tbsp.

ground cumin

1

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)

About

Hearty Tex-Mex Style Chili

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.

Directions

Kitchen View

Step 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.

Step 2

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.

Step 3

Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.

Recipe Tags

Side Dishes Game Day Mexico Over 60
Return

Kitchen View

Print