beef and bean chili

POINTS per serving  8


Yield/Serves: 6

1½ cups per serving


2 tsp olive oil

1 medium onion(s), chopped

2 medium stalk celery, chopped

2 medium garlic clove(s), minced

1 medium jalapeno pepper(s), seeded and minced

1 pound lean ground sirloin

2 Tbsp chili powder

2 tsp ground cumin

1 tsp dried oregano

2 piece bay leaf

½ tsp table salt

½ tsp red pepper flakes, or more to taste

28 oz canned crushed tomatoes

1 cup canned beef broth, reduced-sodium

8 oz canned tomato sauce

30 oz canned kidney beans, rinsed and drained

½ cup shallot(s), chopped



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.



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.



To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 1/2 cups per serving.



Chef Tips

We renovated Beef and Bean Chili by:

Using extra-lean ground sirloin instead of ground round or ground chuck.

Opting for reduced-sodium beef broth, which is also typically fat-free.

Using very little oil to cook the vegetables and meat.