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Beef and Bean Chili




Source of Recipe


WW


Recipe Introduction


servings 6
points 8


List of Ingredients




2 tsp olive oil
1 medium onion(s), chopped
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 medium jalapeno pepper(s), seeded and minced
1 pound lean ground sirloin
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 piece bay leaf
1/2 tsp table salt
1/2 tsp red pepper flakes, or more to taste
28 oz canned crushed tomatoes
1 cup canned beef broth, reduced-sodium
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup shallot(s), chopped

Recipe



Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic, and jalapeño and sauté 4 minutes, until tender. Add beef and sauté until browned and cooked through, breaking up the meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.

Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, beef broth, tomato sauce and beans, and bring mixture to a boil; reduce heat and simmer, partially covered, for 30 minutes.

To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 1/2 cups per serving.