First, heat a large pot over medium-high heat. Then add the onions and celery, sauteing for about 2-3 minutes until veggies soften. Next, add ground beef and brown for another 2-3 minutes until the meat is nicely browned.
Then add the spices- garlic, chili powder, coriander, salt, and pepper. Stir the ingredients well and cook for 2-3 minutes until the flavors develop.
Add kidney beans, pinto beans, tomatoes, and beef broth, bring the pot to a boil, stir well. Lower heat to medium-low, and then cover with a lid to simmer for 20 minutes.
For the Salad
While chili is cooking, assemble the salad. Simply chop the lettuce and place in a bowl. Once the chili has finished cooking, spoon the chili on top, followed by tortilla chips, sour cream, and salsa. If you like a bit of heat, you can also add jalapeño peppers.
Notes
If you want to freeze and save a portion of the chili, place it in an airtight container and store for up to 3 months.
For a healthy tip, drain and rinse the two cans of beans. This can reduce the sodium content by as much as 41%.