Beef and Bean Chili
5
Points®
Temps total: 1 h 8 min • Préparation: 28 min • Cuisson: 40 min • Portions: 6 • Difficulté: Facile
Our hearty chili is the ultimate comfort food on cold winter nights — it's also the perfect accompaniment to Sunday football viewing!
Ingrédients
Olive oil
2 tsp(s)
Onion
1 medium, chopped
Celery
2 stalk(s), medium, chopped
Jalapeño pepper
1 small, seeded and minced
Cooked lean ground sirloin
1 pound(s)
Chili powder
2 tbsp(s)
Cumin seeds
2 tsp(s)
Dried oregano
1 tsp(s)
Bay leaf
2 leaf/leaves
Table salt
½ tsp(s)
Red pepper flakes
½ tsp(s), 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
Shallots
½ cup(s), chopped
Garlic
2 clove(s), large
Instructions
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.
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