main meals

Ingredients

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

Instructions

• Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add beef and sauté until browned and cooked through, breaking up 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, broth, tomato sauce and beans, and bring 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 heaping cup per serving.

Notes

• *Could affect POINTS values.
  
  **To avoid skin irritation, do not touch seeds with bare hands.