classic beef and bean chili
when you're wanting a crowd pleasing chili, look no further . this one comes together quickly, and it's made with all the classic spices plus two kinds of beans, and jalapeno chilies . the chili is great the day it's made, but even better after a day or two in the fridge . at serving time, set out a mini topping bar for diners to customize their bowls . the recipe is a yummly original created by katie workman.
onion, large carrot, celery stalks, ground beef, extra virgin olive oil, crushed tomatoes, chili powder, garlic powder, ground cumin, bay leaf, salt, pepper, kidney beans, jarred jalapeno chilies, chicken broth, tomatoes, onion, cilantro sprigs, sour cream, shredded mexican cheese blend
- 1.0 onion
 - 1.0 large carrot
 - 2.0 celery stalks
 - 1.0 pound ground beef
 - 1.0 tablespoon extra virgin olive oil
 - 1.0 can crushed tomatoes
 - 1.0 tablespoon chili powder
 - 1.0 teaspoon garlic powder
 - 1.0 teaspoon ground cumin
 - 1.0 bay leaf
 - 0.5 teaspoon salt
 - 0.2 teaspoon pepper
 - 1.0 can kidney beans
 - 0.2 cup jarred jalapeno chilies
 - 1.0 cup chicken broth
 - 1.0 cup tomatoes
 - 0.5 cup onion
 - 0.5 cup cilantro sprigs
 - 0.5 cup sour cream
 - 1.0 cup shredded mexican cheese blend

- chop onion, carrot, and celery set them aside.
 - brown meat in a large pot or dutch oven over medium heat, stirring frequently to break it up into crumbles, until no pink remains, about 5 minutes.
 - turn meat into a colander set over a plate to drain excess fat.
 - return pot to medium heat and add oil.
 - when oil is hot, add onions, carrots, and celery cook, stirring often, until vegetables start to soften, about 10 minutes.
 - add browned beef, tomatoes, chili powder, garlic powder, cumin, bay leaf, salt, and pepper to chili.
 - add beans, and stir in jalapenos.
 - bring chili to a simmer and stir in chicken broth if needed for a thick but still soupy texture.
 - cover and cook, stirring occasionally, until flavors are blended, about 20 minutes.
 - dice tomatoes and onion, and put each in a small bowl.
 - put cilantro, sour cream, and cheese in additional small bowls the five bowls form the mini topping bar.
 - ladle chili into serving bowls, and add whatever toppings you like.
 - any leftovers can be refrigerated up to 4 days or frozen up to 3 months.
 - pro tip this chili can also be frozen in airtight containers.
 - defrost it in the refrigerator.
 - to reheat, warm the chili in a large pot over medium heat, stirring frequently until hot.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 onion
- 1.0 large carrot
- 2.0 celery stalks
- 1.0 pound ground beef
- 1.0 tablespoon extra virgin olive oil
- 1.0 can crushed tomatoes
- 1.0 tablespoon chili powder
- 1.0 teaspoon garlic powder
- 1.0 teaspoon ground cumin
- 1.0 bay leaf
- 0.5 teaspoon salt
- 0.2 teaspoon pepper
- 1.0 can kidney beans
- 0.2 cup jarred jalapeno chilies
- 1.0 cup chicken broth
- 1.0 cup tomatoes
- 0.5 cup onion
- 0.5 cup cilantro sprigs
- 0.5 cup sour cream
- 1.0 cup shredded mexican cheese blend

 ### Assistant: The ingredients you'll need are:
- 1.0 onion
- 1.0 large carrot
- 2.0 celery stalks
- 1.0 pound ground beef
- 1.0 tablespoon extra virgin olive oil
- 1.0 can crushed tomatoes
- 1.0 tablespoon chili powder
- 1.0 teaspoon garlic powder
- 1.0 teaspoon ground cumin
- 1.0 bay leaf
- 0.5 teaspoon salt
- 0.2 teaspoon pepper
- 1.0 can kidney beans
- 0.2 cup jarred jalapeno chilies
- 1.0 cup chicken broth
- 1.0 cup tomatoes
- 0.5 cup onion
- 0.5 cup cilantro sprigs
- 0.5 cup sour cream
- 1.0 cup shredded mexican cheese blend


You can follows these steps to make the recipe:
- chop onion, carrot, and celery set them aside.
- brown meat in a large pot or dutch oven over medium heat, stirring frequently to break it up into crumbles, until no pink remains, about 5 minutes.
- turn meat into a colander set over a plate to drain excess fat.
- return pot to medium heat and add oil.
- when oil is hot, add onions, carrots, and celery cook, stirring often, until vegetables start to soften, about 10 minutes.
- add browned beef, tomatoes, chili powder, garlic powder, cumin, bay leaf, salt, and pepper to chili.
- add beans, and stir in jalapenos.
- bring chili to a simmer and stir in chicken broth if needed for a thick but still soupy texture.
- cover and cook, stirring occasionally, until flavors are blended, about 20 minutes.
- dice tomatoes and onion, and put each in a small bowl.
- put cilantro, sour cream, and cheese in additional small bowls the five bowls form the mini topping bar.
- ladle chili into serving bowls, and add whatever toppings you like.
- any leftovers can be refrigerated up to 4 days or frozen up to 3 months.
- pro tip this chili can also be frozen in airtight containers.
- defrost it in the refrigerator.
- to reheat, warm the chili in a large pot over medium heat, stirring frequently until hot.
- .

