Beef and Bean Chili

Ingredients

• 2 tsp olive oil
• 1 medium onion, chopped
• 2 medium stalk celery, chopped
• 2 medium garlic cloves, minced
• 1 medium jalapeno peppers, 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 shallots, chopped

Directions

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

Serves | 6
POINTS per serving | 8