Beef and Bean Chili

I read some of the reviews before making this chili first, and decided to cook the chili for a bit longer. The reviewer said that they couldn’t really taste any of the flavors. The recipe said to cook it for 30 minutes, but I cooked it for an hour. If you really wanted the flavors to meld together, you could cook the beef and then cook the chili in the crock pot for a long time. I was planning on doing that, but had poor planning. Should have taken the beef out the morning before to let it defrost.

I had bought some jalapeno peppers at the grocery store on Friday, and on Monday when I made this, the peppers were moldy. That kind of upset me, but I had some  frozen bell peppers in the freezer from my garden. That saved me.  If you like spicy chili then you’ll really like this. Served mine in a homemade bread bowl.

Weight Watchers Recipe
Points Plus: 7
Servings: 8


2 spray(s) cooking spray
1 pound(s) lean ground sirloin
2 tsp olive oil
1 medium onion(s), diced
2 stalk(s) (medium) celery, diced
2 clove(s) (medium) garlic clove(s), minced
1 small jalapeٌo pepper(s), seeded and minced**
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 leaf/leaves bay leaf
1/2 tsp table salt
1/2 tsp red pepper flakes, or more to taste
28 oz canned crushed tomatoes
1 cup(s) canned beef broth, reduced-sodium
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup(s) shallot(s), chopped


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; set over medium-high heat. When oil begins to shimmer, add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes.

Add reserved beef, 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.

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

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