Puerto Rican Picadillo Chili

15 minutes Prep Time
1 hour
5 minutes Cook Time
6 Servings

This Puerto Rican Picadillo Chili combines the flavors of traditional picadillo with the hearty feel of a classic chili. Ground beef is simmered with sofrito, potatoes, pink beans, Spanish olives, and Red Gold Chili Ready Tomatoes for a rich and flavorful base. Finished with queso fresco, fresh cilantro, and homemade crispy plantain chips, it brings a Puerto Rican-inspired twist to a fall favorite. @thefeedfeed @kaylazelaznog

Ingredients

  • 1½ pounds ground beef
  • ½ yellow onion, diced
  • ½ green bell pepper, diced
  • 4 tablespoons sofrito
  • 3 garlic cloves, minced
  • 1 (0.18 ounce) packet sazón con achiote
  • 2½ teaspoons adobo, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste

  • 1 can Red Gold Chili Ready Canned Diced Tomatoes 14.5oz

  • 1 (8-ounce) can tomato sauce
  • 1 cup beef broth, plus more as needed
  • 1 medium potato, peeled and diced
  • 1 (15-ounce) can pink beans, drained and rinsed
  • 2½ tablespoons Spanish olives with pimientos
  • 1 tablespoon olive brine
  • 1 bay leaf
  • Neutral oil, for frying
  • 1 green plantain, thinly sliced
  • Salt, to taste
  • Crumbled queso fresco, for serving
  • Fresh cilantro leaves, for serving

Instructions

Step one

Brown ground beef in a large pot or dutch oven over medium-high heat, breaking it apart as it cooks, for 5–7 minutes or until no longer pink. Transfer beef to a plate and set aside.

Step two

Add onion and green bell pepper to same pot and cook for about 3 minutes, or until beginning to soften. Add sofrito and garlic and cook for 1–2 minutes. Stir in sazón, adobo, cumin, oregano, and black pepper and cook until fragrant, about 30 seconds.

Step three

Return ground beef to pot. Add tomato paste and cook, stirring, for 1 minute.

Step four

Stir in Red Gold Chili Ready Diced Tomatoes, tomato sauce, and 1 cup beef broth. Add potato, pink beans, Spanish olives, olive brine, and bay leaf.

Step five

Bring chili to a gentle boil, then reduce heat and simmer uncovered for about 45 minutes, stirring occasionally, until potato is fork-tender. Add additional beef broth as needed if chili becomes too thick.

Step six

Meanwhile, heat about 1 inch neutral oil in a deep skillet or saucepan to 350°F. Fry plantain slices in batches for 2–3 minutes, or until golden and crisp. Transfer chips to a paper-towel-lined plate with a slotted spoon and season lightly with salt.

Step seven

When potato is tender and chili has reached desired consistency, remove and discard bay leaf. Taste and adjust adobo, salt, or pepper as needed.

Step eight

Divide chili among bowls and top with queso fresco, cilantro, and plantain chips.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs