Baked Chili
Taste of Home Ground Beef Cookbook
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Instead of simmering on the stovetop, this chill bakes in the oven. When my family smells this baking, they run to the kitchen to ask, "is it ready yet?" - Helen Gabraith, Saskatoon, Saskatchewan
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 45 min.
Ingredients:
- 6 bacon strips, diced
- 1-1/2 pounds ground beef
- 1 large onion, thinly sliced
- 1/2 cup chopped green pepper
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 4-1/2 teaspoons chili powder
- 1-1/2 teaspoons salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/8 teaspoon rubbed sage
Directions:
In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well.
Transfer to an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly. Yield: 6-8 servings (about 2 quarts). You can easily double the Baked Chili and divide between two 13 x 9 x 2-inch baking pans. Bake one pan as directed. Freeze the other for future use. When ready to use, thaw in the refrigerator overnight. Bake as directed, adding 15-20 minutes to the baking time.