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Beef and Bean Chili

Beef and bean chili

4
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy
Serve this chili over rice, a bed of shredded cabbage, or cauliflower rice. Or transfer some to a tortilla with a slotted spoon for tacos or fajitas.

Ingredients

Cooking spray

4 spray(s)

Uncooked ground beef sirloin

1 pound(s)

Olive oil

2 tsp

Onion

1 medium, diced

Celery

2 rib(s), medium, diced

Garlic

2 clove(s), minced

Jalapeño pepper

1 small, seeded and minced

Chili powder

2 Tbsp

Ground cumin

2 tsp

Dried oregano

1 tsp

Bay leaf

2 leaf/leaves

Table salt

½ tsp

Red pepper flakes

½ tsp, or more to taste

Canned crushed tomatoes

28 oz

Canned beef broth

1 cup(s), reduced-sodium

Canned tomato sauce

8 oz

Canned kidney beans

30 oz, rinsed and drained

Shallot

½ cup(s), chopped

Instructions

  1. Coat a large stockpot with cooking spray; set it over medium-high heat. Add the beef; cook until it's browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from the pot; set aside.
  2. Add oil to the pot; set over medium-high heat. When the oil begins to shimmer, add the onion, celery, garlic, and jalapeño; sauté until tender, about 4 minutes. Add the reserved beef, chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes; stir to coat the vegetables and the beef with spices.
  3. Add the tomatoes, broth, tomato sauce, and beans; bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. To serve, discard the bay leaves, ladle the chili into bowls, and top with chopped shallots.
  4. Serving size: about 1 heaping cup

Notes

To avoid skin irritation, do not touch jalapeño seeds with bare hands.

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