How To Make Slow Simmered Chili
Brimming with spices, adobo-seasoned ground beef is cooked with pepper, tomatoes, and pinto beans to make up this mouthwatering chili recipe!
Heat the oil in a medium, heavy-bottomed pot over medium-high heat. Add the onions, peppers, and garlic, then cook for about 8 minutes until the vegetables are soft, stirring occasionally.
Season the meat with Adobo. Add meat to the pot, breaking into small pieces with a wooden spoon.
Cook for about 8 minutes until browned, stirring occasionally. Stir in chili powder, cilantro, and cumin, cook for about 1 minute more until fragrant.
Add 1 cup of water, chopped tomatoes with liquid, beef bouillon and Sazon to the pot. Bring the tomato mixture to a boil.
Lower the heat to medium-low and simmer, uncovered, for about 1 hour until the mixture thickens and the flavors come together, stirring occasionally.
Stir in the beans. Cook for about 15 minutes more until heated through.
Divide the chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.
Serve and enjoy.
For an even hotter end product, cut the jalapeno pepper into very fine dice. For a mild background spice, keep the chili whole, and fish it out at the end.
- Calories: 824.93kcal
- Fat: 34.07g
- Saturated Fat: 11.16g
- Trans Fat: 1.34g
- Monounsaturated Fat: 16.22g
- Polyunsaturated Fat: 2.26g
- Carbohydrates: 83.22g
- Fiber: 23.02g
- Sugar: 10.07g
- Protein: 48.16g
- Cholesterol: 85.49mg
- Sodium: 808.09mg
- Calcium: 287.21mg
- Potassium: 2463.85mg
- Iron: 10.76mg
- Vitamin A: 93.81µg
- Vitamin C: 54.95mg
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