Simply Sensational Chili

Our ground beef-and-pinto bean chili is a hearty, south-of-the-border classic. Perfectly seasoned with fresh jalapeno 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.]

Total Time:
1 hr 50 min
35 min
1 hr 15 min
  • 2 tbsp. GOYA® Extra Virgin Olive Oil
  • 1 medium onion, chopped, chopped (about 1 cup)
  • ½ green bell pepper, chopped (about ½ cup)
  • 1 GOYA® Whole Pickled Jalapeno Pepper, seeded and roughly chopped
  • 2 tsp. GOYA® Minced Garlic or 4 cloves garlic, finely chopped
  • 1 lb. ground beef (80% lean)
  • GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
  • 1 tbsp. chili powder
  • 1 tbsp. finely chopped fresh cilantro
  • 1 tbsp. ground cumin
  • 1 can (28 oz.) whole tomatoes, chopped
  • 1 packet GOYA® Cubitos Beef Bouillon
  • 1 packet Sazon GOYA® with Coriander and Annatto
  • 1 can (15.5 oz.) GOYA® Pinto Beans, undrained
  • Shredded Monterey jack cheese (optional)
  • Sour cream (optional)
  • Finely chopped white onions (optional)
  • 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 Sazon 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.

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