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Baked Chili

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

6-8 ServingsPrep: 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).

2 of 2

Baked Chili (continued)

Editor's Note: 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.

Nutrition Facts: 1 serving (1 each) equals 321 calories, 18 g fat (7 g saturated fat), 53 mg cholesterol, 811 mg sodium, 19 g carbohydrate, 6 g fiber, 22 g protein.