Beef and bean chili
1
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 90% lean
1 pound(s)
Olive oil
2 tsp
Onion
1 medium
Celery
2 rib(s), medium
Garlic
2 clove(s)
Jalapeño pepper
1 small
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
Canned crushed tomatoes
28 oz
Canned beef broth
1 cup(s)
Canned tomato sauce
8 oz
Canned kidney beans
30 oz
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
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