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
- 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.
Serves | 6
POINTS per serving | 8
Print as 3x5 or 4x6
Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse