Classic medium strength chili the whole family will enjoy The slowsimmer method takes a little longer but the results are worth the wait We used pinto beans but you can substitute red kidney or black beans
Prep Time
1 hr 50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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 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.
Divide chili among serving bowls. Garnish with cheese
sour cream and onions
if desired.
Cooking Tip from LA COCINA GOYA
Control the Spiciness in your Pot of Chili: A good rule of thumb when working with a spicy chile
like a jalapeno: The finer you dice the pepper
the more surface area is exposed
and in turn
the more of the spicy oils it releases. Here
we roughly chop the pepper which creates a medium spicy effect. For an even hotter end product
cut the pieces into a very fine dice. Care for a mild
