|1 lb||ground beef|
|1 large||onion, diced|
|1||Pastene Chipotle Pepper in Adobo Sauce, chopped finely|
|2 tsp||Pastene Minced Garlic|
|2 cups||water, room temperature|
|1 (28 ounce) can||Pastene Kitchen Ready Tomatoes|
|1 (14 ounce)||Pastene Red Kidney Beans, drained and rinsed|
|1 tsp||cayenne pepper|
|2 Tbsp||light brown sugar|
|1 cup||shredded cheese|
|4-6||Pastene Jalapeno Peppers (for topping)|
- Heat a large pot over medium heat. When hot, add the ground beef, onion, salt, chipotle peppers, and cayenne. Cook, breaking up the meat with a wooden spoon, until the meat is no longer pink, 7 to 9 minutes. Stir in the garlic and cook for 1 additional minute.
- Add 2 cups water, canned tomatoes, red kidney beans, and brown sugar and bring to a boil. Reduce the heat to medium-low and simmer until the chili thickens and the liquid reduces slightly, 1-2 hours. The chili tastes better the longer you let the flavors mingle.
- Top with cheese and Pastene Sliced Jalapenos (optional) and serve with corn tortilla chips.
- Chef’s Note: A healthy alternative for this recipe is to substitute ground turkey for ground beef!