Perfect for a party. Just leave the chili pot over low heat and offer a variety of toppings on the side: scallions, reduced-fat sour cream and low-fat cheddar.
|2 spray(s) cooking spray||1 tsp. dried oregano|
|1 lb. cooked lean ground sirloin||2 leaves bay leaf|
|2 tsp. olive oil||1/2 tsp. table salt|
|1 medium uncooked onion, diced||1/2 tsp. red pepper flakes, or more to taste|
|2 ribs uncooked celery, diced||28 oz. canned crushed tomatoes|
|2 garlic cloves, minced||1 cup canned beef broth, reduced-sodium|
|1 small jalapeno pepper, seeded and minced||8 oz. canned tomato sauce|
|2 Tbsp. chili powder||30 oz. canned kidney beans, rinsed and drained|
|2 tsp. ground cumin||1/2 cup uncooked shallots, 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.
To avoid skin irritation, do not touch seeds with bare hands.
PointsPlus Value: 7
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf