Photo of Beef and Bean Chili by WW

Beef and Bean Chili

2 - 3
PersonalPoints™ per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy
Perfect for a party! Just leave the chili pot over low heat and offer a variety of toppings on the side to garnish in whatever way suits your style: fresh cilantro leaves, sliced scallions, reduced-fat sour cream, low-fat shredded Cheddar, sliced black olives and chopped fresh jalapeños. You can also serve this chili over rice, a bed of shredded cabbage, or cauliflower rice if you wish. Or make use as you would taco meat in a wrap: Just spoon it on a tortilla or in an iceberg lettuce leaf using a slotted spoon. Top with your choice of toppings and fold it or roll it to enjoy with no utensils required.

Ingredients

Cooking spray

2 spray(s)

Uncooked lean trimmed sirloin beef

1 pound(s), ground

Olive oil

2 tsp

Uncooked onion(s)

1 medium, diced

Uncooked celery

2 rib(s), medium, diced

Garlic clove(s)

2 medium clove(s), minced

Jalapeño pepper(s)

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

Uncooked shallot(s)

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 seeds with bare hands.