The Heartwarming Embrace of Red Bean Chili

There’s something undeniably comforting about a steaming bowl of chili, especially on a crisp evening. For me, chili isn’t just food; it’s a repository of memories. I recall a particularly blustery autumn day years ago, when the wind whipped through the trees and a persistent drizzle set in. My grandmother, a woman whose kitchen was always the warmest place in the house, pulled out a deep pot, the scent of spices already beginning to bloom. She was making her famous red bean chili, a dish that always felt like a culinary hug, rich, hearty, and deeply satisfying. The aroma that wafted from her stove that day, a complex perfume of savory beef, earthy beans, and a whisper of spice, is still etched in my memory, a reminder of simple pleasures and profound flavors.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 1.5 quarts
• Dietary Type: Can be adapted for Dairy-Free with cheese omission

Ingredients

This chili draws its robust flavor from a thoughtful combination of pantry staples and aromatic spices. The Goya Adobo with Pepper provides a foundational layer of savory seasoning, while fresh aromatics and vibrant spices build complexity.

• 2 teaspoons Goya Adobo with Pepper
• 1/2 lb ground beef
• 1 small onion, chopped
• 1/2 cup green pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin (or to taste)
• 1 tablespoon fresh cilantro, chopped (plus more for garnish)
• 1 (15.5 ounce) can Goya small red beans, rinsed and drained
• 1 (16 ounce) can diced tomatoes, undrained
• 1 jalapeno, chopped (with seeds for extra heat, or remove for milder flavor)

Equipment Needed

While this recipe is straightforward, having the right tools makes the process smoother:

• A large skillet or Dutch oven for browning the meat and simmering the chili.
• A cutting board and sharp knife for chopping the vegetables.
• Measuring spoons and cups for accurate ingredient proportions.
• A can opener for the beans and tomatoes.

Instructions

Crafting this red bean chili is a rewarding process, culminating in a dish that’s both nourishing and incredibly flavorful. Follow these steps to unlock its full potential.

1. Begin by combining the Goya Adobo with Pepper, ground beef, chopped onion, chopped green pepper, minced garlic, and the chopped jalapeno in your large skillet. Add the tomato paste to this mixture.
2. Place the skillet over medium-high heat. Cook, stirring and breaking up the ground beef with your spoon, until the meat is thoroughly browned. Ensure all pinkness has disappeared.
3. Once the meat is browned, stir in the chili powder, cumin, and the chopped fresh cilantro. Allow these spices to toast for about a minute, releasing their fragrant aromas into the mixture.
4. Next, add the rinsed and drained Goya small red beans and the undrained can of diced tomatoes to the skillet. Stir everything together to ensure all ingredients are well incorporated.
5. Reduce the heat to low, cover the skillet loosely, and simmer the chili uncovered for 20 to 25 minutes. This simmering period allows the flavors to meld beautifully and the chili to thicken to a satisfying consistency. Stir occasionally to prevent sticking.

Expert Tips & Tricks

To elevate your red bean chili from good to exceptional, consider these seasoned insights:

• Toasting Spices: Before adding the liquids, briefly toasting the chili powder and cumin in the rendered fat from the beef awakens their flavors and adds a depth that simply stirring them in wouldn’t achieve.
• Bean Preparation: While the recipe calls for rinsing the beans, if you prefer a creamier texture, you can mash about a quarter of the drained beans against the side of the skillet before adding them to the mix.
• Heat Control: The jalapeno can be a wildcard. For a mild chili, carefully remove all seeds and membranes. For a spicier kick, leave some or all of the seeds in, or even add a pinch of cayenne pepper to the spice mix.
• Simmering Time: Don’t rush the simmering process. The longer it simmers (within reason, of course), the more the flavors will develop and deepen. If the chili becomes too thick during simmering, you can always add a splash of water or broth to reach your desired consistency.
• Freshness Factor: The addition of fresh cilantro at the end, and as a garnish, provides a bright, herbaceous counterpoint to the rich, savory flavors of the chili.

Serving & Storage Suggestions

This red bean chili is incredibly versatile in its serving options. It’s traditionally delicious served over pasta, offering a hearty and satisfying meal. For a more classic chili experience, serve it on its own and top with your favorite accompaniments.

• Serving: Ladle the hot chili into bowls. Consider garnishes like shredded cheese (cheddar, Monterey Jack, or a blend), a dollop of sour cream or plain Greek yogurt, a sprinkle of extra chopped fresh cilantro, or some crumbled tortilla chips. It also pairs wonderfully with a side of cornbread or crusty bread for dipping.
• Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: To reheat, gently warm the chili on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. If the chili has thickened considerably, you can add a little water or broth when reheating.
• Freezing: This chili freezes exceptionally well. Allow it to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an estimated nutritional breakdown for a single serving of this flavorful red bean chili. Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	322.4 kcal	–
Calories from Fat	88 kcal	–
Total Fat	9.8 g	15%
Saturated Fat	3.5 g	17%
Cholesterol	38.6 mg	12%
Sodium	369.8 mg	15%
Total Carbohydrate	39 g	13%
Dietary Fiber	10.7 g	42%
Sugars	7 g	28%
Protein	22.2 g	44%

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore its potential for customization.

• Meatless Monday: For a vegetarian or vegan option, omit the ground beef and substitute with an additional can of beans (like black beans or pinto beans) or a plant-based ground “meat” alternative. Ensure your Adobo seasoning is vegetarian if opting for a fully vegan version.
• Spice Level: As mentioned, the jalapeno is key for heat. For a milder chili, use only half a jalapeno or omit it entirely. For a fiery experience, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
• Bean Variety: While red beans are fantastic, feel free to experiment with other types of beans. Kidney beans, pinto beans, or even black beans would work beautifully, each lending a slightly different texture and flavor profile.
• Liquid Base: For a thinner chili, you can add a cup or so of beef broth or vegetable broth during the simmering stage. This also adds another layer of savory depth.

FAQs (Frequently Asked Questions)

Q: Can I make this chili ahead of time?
A: Absolutely! Chili often tastes even better the next day as the flavors have more time to meld. It’s perfect for making in advance.

Q: What kind of beef is best for this chili?
A: Lean ground beef (85% or 90% lean) is ideal. It provides enough fat for flavor without making the chili overly greasy.

Q: How can I make this chili thicker?
A: You can thicken it by simmering uncovered for longer, mashing some of the beans against the side of the pot, or by creating a slurry of cornstarch and water and stirring it in during the last few minutes of cooking.

Q: Is Goya Adobo with Pepper essential for this recipe?
A: While the Goya Adobo with Pepper provides a specific flavor profile, you can substitute it with a good quality all-purpose seasoning blend that includes garlic, onion powder, and pepper. Adjust other seasonings accordingly.

Q: Can I use dried beans instead of canned?
A: Yes, but you’ll need to soak and cook them according to package directions before adding them to the chili, which will significantly increase the preparation time.

Final Thoughts

This red bean chili is more than just a recipe; it’s an invitation to gather, to share, and to savor the simple, honest goodness of a well-made comfort food. Whether you serve it piping hot over a bed of pasta, as a standalone delight with all the fixings, or tucked away in your freezer for a future cozy night in, I encourage you to embrace its heartwarming embrace. It’s a dish that speaks of home, warmth, and the enduring joy of delicious, unpretentious cooking. Share it with loved ones, savor each spoonful, and perhaps, create a few delicious memories of your own.