Hearty Beef and Bean Chili

Roughly chop the celery, carrots, and onion.

Add the chopped vegetables to a food processor and pulse until finely minced to create a soffritto base.

In a large pot or Dutch oven over medium-high heat, add the ground beef.

Break up the beef with a spoon, season with salt, and cook until browned.

Add the minced vegetable mixture to the pot with the beef. Stir to combine and cook for 3-5 minutes until softened.

Drain and rinse the kidney beans and cannellini beans.

Add the rinsed beans to the pot and stir to combine.

Pour in the beef bone broth.

Add the can of crushed tomatoes and stir everything together.

Add the packet of taco seasoning and stir until fully incorporated.

Bring the chili to a simmer, then cover the pot, reduce heat to low, and let it cook for at least 30 minutes to allow the flavors to meld.

Serve the chili hot in bowls.

Top with shredded cheddar cheese and a dollop of sour cream, if desired.