Simply Sensational Chili

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

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

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.