Beef & Bean Chili

Ingredients

2 spray(s) Cooking spray

1 pound(s) Sirloin, cooked

2 tsp Oil, olive

1 medium Onion(s), uncooked, diced

2 stalk(s) Celery, raw, diced

2 clove(s) Garlic, fresh, minced

2 Tbsp Chili powder

2 tsp Durkee Cumin, ground, or other brand

1 tsp Dried oregano

2 leaf/leaves Bay leaf

½ tsp Salt, table

½ tsp Pepper, red or cayenne, or more to taste

28 oz Canned crushed tomatoes

1 cup(s) Beef broth, canned, reduced-sodium

8 oz Tomato sauce, canned

30 oz Beans, kidney, canned, all types, rinsed and drained

Instructions

1. Coat a large stockpot with cooking spray; set over medium-high

heat. Add beef; cook until browned, breaking up meat as it cooks,

about 5 minutes. Remove beef from pot; set aside. Add oil to pot and

when heated, add onion, celery, garlic; sauté until

tender, about 4 minutes.

2. Increase heat to medium-high and add chili powder, cumin, oregano,

bay leaves, salt and red pepper flakes; stir to coat vegetables and

beef with spices. Add tomatoes, broth, tomato sauce and beans; bring

to a boil. Reduce heat to low 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 heaping cup per serving.