Ingredients

• 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

Instructions

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.