Coat a large stockpot with cooking spray and set over medium-high heat.

Add the beef and break it up as it cooks. Cook until it is browned. About 5 minutes.

Remove the chili meat from the pot and set it to the side.

Add the oil to the pot and again set it on medium-high heat.

When oil gets hot, add the celery, garlic, onion and minced jalapeno. Saute until ingredients are tender, about 4 minutes.

Put the chili meat back into the pot and add the chili powder, cumin, bay leaves, salt, red pepper flakes and oregano.

Stir well to coat the vegetables and chili meat with the spices.

Add the crushed tomatoes, beef broth, tomato sauce and kidney beans and bring to a boil.

Reduce the heat to low and simmer for 30 minutes, partially covered.

When you are ready to serve, take out the bay leaves, spoon chili into bowls and top with chopped shallots if you like.