Simply Sensational Chili Food

SIMPLY SENSATIONAL CHILI

Simply Sensational Chili image

Classic, medium strength chili the whole family will enjoy. The slow-simmer 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.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 1h50m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons Goya Extra Virgin Olive Oil
1 cup onion, chopped
½ cup green bell pepper, chopped
1 jalapeno pepper, seeded and roughly chopped
2 teaspoons Goya Minced Garlic
1 pound ground beef
1 pinch 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
1 tablespoon Shredded Monterey jack cheese
1 tablespoon Sour cream
1 tablespoon Finely chopped white onions

Steps:

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.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 14.8 g, Cholesterol 99.6 mg, Fat 32.4 g, Fiber 3.9 g, Protein 22.1 g, SaturatedFat 13.2 g, Sodium 394 mg, Sugar 7.2 g

SIMPLY SENSATIONAL CHILI

Simply Sensational Chili image

Discover for yourself why we call this Simply Sensational Chili. (We can tell you it has something to do with jalapeño peppers and refried pinto beans!)

Provided by My Food and Family

Categories Home

Time 1h50m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 17

Ingredients

2 tsp. extra virgin olive oil
1 cup chopped onions
1/2 cup chopped green peppers
1 jalapeño pepper, seeded, chopped
2 tsp. minced garlic
1-1/2 lb. ground beef
1 tsp. adobo seasoning with pepper
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. chopped fresh cilantro
1 can (28 oz.) tomatoes, chopped
1 pkt. powdered beef bouillon
1 cup water
1 pkt. seasoning with coriander and annatto
1 can (15.5 oz.) refried pinto beans
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook and stir 8 min. or until crisp-tender. Add meat; sprinkle with adobo seasoning. Cook until browned; drain, reserving meat mixture in skillet.
Stir in next 3 seasonings; cook 1 min. Add tomatoes, bouillon, water and seasoning with coriander and annatto; mix well. Bring to boil; simmer on medium-low heat 1 hour, stirring occasionally and adding water if mixture becomes too dry.
Add beans; stir. Simmer 15 min. or until heated through. Serve topped with cheese and sour cream.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 75 mg, Sodium 960 mg, Carbohydrate 20 g, Fiber 6 g, Sugar 5 g, Protein 25 g

WEEKNIGHT TWO-BEAN CHILI

Weeknight Two-Bean Chili image

This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Steps:

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

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