Ingredients
Serves 5-6
| 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) |
Directions
- 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!