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Weeknight Chili


2 tablespoons mild extra-virgin olive oil
1 medium yellow onion, chopped (about 1 1/4 cups)
1 large carrot, trimmed and cut into 1/4-inch dice
1 stalk celery, peeled to remove strings and cut into 1/4-inch dice
3 to 4 teaspoons mild chili powder
1 teaspoon kosher salt
1/2 teaspoon dried oregano, crumbled
1/4 to 1/2 teaspoon cayenne pepper
2 cloves garlic, finely chopped
1 1/4 pounds ground beef (80 percent lean)
1 can (8 ounces) tomato sauce (may substitute 1 cup homemade tomato sauce)
1 can (15 ounces) red kidney beans, with liquid
1 cup water
1 dried bay leaf
4 to 6 slices day-old crusty Italian or French bread, for serving (optional)



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