Ingredients

• 2 tablespoons Goya Extra Virgin Olive Oil
• 1 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 jalapeno pepper, seeded and roughly chopped (optional)
• 2 teaspoons Goya Minced Garlic
• 1 pound ground beef
• Goya Adobo with Pepper, to taste
• 1 tablespoon chili powder
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon dry ground cumin
• 1 (28 ounce) can whole tomatoes, chopped
• 1 packet Goya Powdered Beef Bouillon
• 1 packet Sazon Goya with Coriander and Annatto
• 1 (15.5 ounce) can Goya Pinto Beans, undrained
• Shredded Monterey jack cheese (optional)
• Sour cream (optional)
• Finely chopped white onions (optional)

Instructions

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.
2. Add 1 cup water, chopped tomatoes (with liquid), beef bouillon and Sazon to pot. Bring tomato mixture to a 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.
3. Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.