It doesn't really get "cold" here, it just feels like it is to us. After living our summers at 90 degrees and above when the temperature starts to drop below 75 degrees we feel a little chill in the air! Go ahead laugh all you want but when it is in the 40's during the night and only the 60's during the day we need to be bundled up!!! Hence my huge desire for soups and chili last week.
I put a shout out on Twitter (follow me here to find out what I'm up to!) looking for chili recipe and "Wow" did my friends deliver! I have so many chili recipes favorited and that I can't wait to try! Due to my daughter still being sick I wasn't able to head to the grocery store to pick up any missing items so I was rather limited on what I could make. Someone sent me this Weight Watchers recipe though that fit all of my requirements and was low in points (5 points per serving) as well!!!
Bean and Beef Chili (adapted from WW)
| ||2 tsp olive oil|
| ||1 medium onion(s)|
| ||2 medium stalk(s) celery|
| ||2 medium garlic clove(s)|
| ||1 small jalapeño pepper(s)|
| ||1 pound(s) lean ground sirloin|
| ||2 tbsp chili powder|
| ||2 tsp ground cumin|
| ||1 tsp dried oregano|
| ||2 piece(s) bay leaf|
| ||1/2 tsp table salt|
| ||1/2 tsp red pepper flakes|
| ||28 oz canned crushed tomatoes|
| ||8 oz canned diced tomatoes|
| ||15 oz canned kidney beans|
| ||3/4 cup(s) canned chicken broth|
Instructions 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, diced tomatoes 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.
I loved this recipe and despite it being a WW recipe I will make it again and again! This would be great for a buffet meal or a pot luck. Cook as per directions and then hold warm in a crock pot!