Simply Sensational Chili

Heat Extra-Virgin Olive Oil (2 Tbsp) in medium, heavy-bottomed pot over medium-high heat. Add Onion (1), Green Bell Pepper (1/2), Pickled Jalapeño Pepper (1), and Jarred Minced Garlic (2 tsp); cook until vegetables are soft, stirring occasionally, about 8 minutes. Season 80/20 Lean Ground Beef (1 lb) with Adobo Seasoning (to taste). 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 (1 Tbsp), Fresh Cilantro (1 Tbsp), and Ground Cumin (1 Tbsp); cook until fragrant, about 1 minute more.

Add 1 cup water, Whole Peeled Tomatoes (1 can) (with liquid), Beef Bouillon Powder (1 packet) and Goya® Sazon con Culantro y Achiote (1 packet) to pot. Bring tomato mixture to boil. Lower heat to medium-low and simmer, uncovered, until mixture thickens and flavors come together, stirring occasionally, about 1 hour. Stir in GOYA® Pinto Beans (1 can). Cook until heated through, about 15 minutes more.

Divide chili among serving bowls. Garnish with Monterey Jack Cheese (to taste), Sour Cream (to taste), and White Onions (to taste), if desired.