Great for entertaining, this chili recipe goes great with pita chips or thick slices of bread for dipping. Try serving this with some low-fat sour cream, cheese, or chopped jalapeño on the side.
*Note: To avoid skin irritation, do not touch seeds with bare hands.
Coat a large stockpot with cooking spray and set over medium-high heat. Add the beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from the pot and set aside.
Add the olive oil to the same pot and set over medium-high heat. When the oil begins to shimmer, add the onion, celery, garlic, and jalapeño. Sauté until tender, about 4 minutes.
Add the reserved beef, chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes. Stir to coat the vegetables and beef with spices. Add the tomatoes, broth, tomato sauce, and beans and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes.
To serve, discard the bay leaves, ladle the chili into bowls and top with the chopped shallots.