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Chili Bake

 Chili Bake
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.


  • 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


  • 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).

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Chili Bake (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.
Nutritional 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.