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Chili Bake

Total Time

Prep: 25 min. Bake: 45 min.

Makes

8 servings (about 2 quarts)

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

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

  1. 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.
  2. 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.
<B>Editor's Note:</B> 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: 321 calories, 18g fat (7g saturated fat), 53mg cholesterol, 811mg sodium, 19g carbohydrate (7g sugars, 6g fiber), 22g protein.

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