Ingredients

• 2 sprays of cooking spray
• 1 pound uncooked lean trimmed sirloin beef, ground
• 2 tsp olive oil
• 1 medium uncooked onion, diced
• 2 uncooked celery ribs, medium, diced
• 2 medium garlic cloves, minced
• 1 small Jalapeño pepper, seeded and minced**
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 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 uncooked shallots, 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 of Beef & Bean Chili.

Notes

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