Simply Sensational Chili

Classic, medium strength chili the whole family will enjoy. The slow-simmer method takes a little longer, but the results are worth the wait. This recipe uses pinto beans, but you can substitute red kidney or black beans.


4 servings


2 tablespoons extra virgin olive oil
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 jalapeño pepper, seeded and roughly chopped (optional)
2 teaspoons 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 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 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.

Estimated Time

Preparation Time: 35 minutes
Cook Time: 1 hour 15 minutes

Additional Information

Control the Spiciness in your Pot of Chili: A good rule of thumb when working with a spicy chile, like a jalapeño: The finer you dice the pepper, the more surface area is exposed, and in turn, the more of the spicy oils it releases. Here, 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, background spice? Keep the chili whole, and fish it out at the end.

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