Game Day Chili 
Happy Super Bowl Sunday, football fans! With a little inspiration from my friends at Goya*, I gave my 5-Star Chili recipe a Cuban twist - picadillo meets chili in this hearty, sweet and spicy chili that will have your guests cheering for you. 

   

Serves 4 - 6
Ready in: 30 minutes

You'll Need:
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 tablespoons Goya Sofrito
1 Goya chipotle pepper in adobo sauce, finely chopped
1 bay leaf
1 ½ pounds lean ground beef or turkey (at least 90% lean)
2 tablespoons chili powder
1 – 14oz can Goya Reduced Sodium Black Beans, rinsed and drained
1 – 14oz can Goya Reduced Sodium Red Kidney Beans, rinsed and   
      drained
2 – 8oz cans Goya tomato sauce
2 tablespoons brown sugar
1/3 cup raisins
½ cup chopped cilantro
1 cup grated queso fresco

Here's How:
1. Heat the olive oil over medium high heat in a large non-stick caldero or pot. Add the onion, sofrito, chipotle pepper, and bay leaf, and cook until the onion is soft, about 5 minutes. Season with salt and freshly ground black pepper.
2. Add the beef to the pot, using a wooden spoon to break it apart. Cook with the onion for another 5 minutes until it is mostly cooked through. Add the chili powder, and season with more salt and pepper.
3. Add the beans, tomato sauce, brown sugar, raisins, and 5 cups of hot water. Season with more salt and pepper.
4. Raise the heat until the chili begins to boil, then reduce the heat to a simmer for 15-20 minutes. To serve, garnish with cilantro and queso fresco.