Adam had requested chili for Super Bowl Sunday - even though as we speak at 8 pm we are just sitting down to watch the game - or in our world - the commercials. Thank heavens for DVR.
Adam's one request with the chili was for it to NOT be Cincinnatti Chili. Since that's the only type I know how to make, this put me on the search for a nice recipe. He wanted something that was like he grew up making, most ingredients from the can.
I thought I had found a recipe from allrecipes.com I'd like to try, but then the next day I found the recipe on the WW site for a nice beef and bean chili. It sounded like something he'd enjoy and very easy to make.
The recipe was great, it was the perfect combination of seasoning and spice, it had lots of meatiness to it, and if you like a thinner chili you can add some more beef broth. And don't knock the 2 celery sticks, we weren't too sure about them but WOW they added nice taste and color to the chili.
Beef and Bean Chili
2 tsp olive oil - I omitted
1 medium onion(s), chopped
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 small 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
1/2 tsp table salt
1/2 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
1/2 cup shallot(s), chopped - I omitted
Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add beef and sauté until browned and cooked through, breaking up 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, broth, tomato sauce and beans, and bring 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 heaping cup per serving.
6 points per serving