- 2 (15.5 ounce) cans Goya Red Kidney Beans or Goya Low Sodium Red Kidney Beans
- 2 tablespoons Goya Extra Virgin Olive Oil
- 1 pound ground beef
- 1/2 medium yellow onion, chopped
- 1 teaspoon Goya Minced Garlic
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can Goya Tomato Sauce
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon sugar
- Goya Adobo with Pepper, to taste
- Goya Jalapeno Salsita (optional)
- Drain beans, reserving liquid; set aside. Heat oil in a medium heavy-bottomed saucepot over medium-high heat. Add beef, onions and garlic; cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in reserved bean liquid, diced tomatoes, tomato sauce, chili powder and cumin. Bring beef mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour.
- Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in sugar; season with adobo. Divide chili evenly among serving bowls. Garnish with salsita, if desired.