Bean and Beef Chilli Name: Nathalie Alcantara Base: Fort Drum NY Recipe: 1 lb. ground beef Goya Adobo with Pepper 2 tbsp. Olive Oil ¾ cup diced onion ½ cup diced green pepper 2 cloves fresh garlic, minced 1½ tbsp. Chili Powder 2 tsp. Cumin or to taste ½ tsp. Oregano ½ can Tomato Sauce 1 rounded tbsp. Goya Recaito 1 packet Sazón Goya with Culantro & Achiote 1 can (14.5 oz.) diced tomatoes ½ cup water 1 packet Powdered Beef Bouillon 1 can (15.5 oz.) Small Red Beans, undrained Procedure: Season meat with Adobo. Set aside. In skillet, heat oil on medium. Stir in onion, pepper and garlic and cook until onion is translucent, about 10 minutes. Add meat and cook until browned. Drain excess oil. Stir in chili powder, cumin and oregano. Cook for 3 minutes, stirring often. Stir in tomato sauce, Recaito, Sazón, diced tomatoes, water and bouillon, and simmer for 15 minutes. Stir in beans and simmer for 10 minutes or until it reaches desired consistency.