Oven-Baked Chili

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Recipe photo

Oven-Baked Chili

star rating (21) rate this recipe »
Published prior to 2008

This robust chili will take the chill off on a cold winter night.
See photos with step-by-step directions for this chili.

2 pounds cubed stew beef
1 1/2 cups (8 ounces) chopped onion
2 cloves garlic, peeled and minced
2 cups (15 ounces) chopped tomatoes, fresh or canned
6-ounce can tomato paste
1 cup (5 ounces) diced fresh green bell pepper
2 tablespoons dried cilantro (optional, but good)
2 teaspoons chili powder
1 to 2 teaspoons ground cumin
2 to 2 1/2 teaspoons salt, to taste
up to 4 tablespoons sugar, to taste, optional; cuts the acidity of the tomatoes
1/4 to 1/2 teaspoon ground chipotle chili pepper, cayenne pepper, or a few dashes hot sauce, optional
1 tablespoon cornmeal
1 cup (8 ounces) water
1 can (15 ounces) dark red kidney beans or black beans, well-drained

In a large skillet, brown the meat in oil, in batches if necessary, and drain it well. Add the chopped onion, and cook until the onion is soft. Add the garlic, tomatoes, tomato paste, peppers, spices, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just till everything is hot.

Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add sufficient water to cover the meat. Cover the dish, with a lid or foil, and bake the chili in a preheated 275°F oven for 1 1/2 to 2 hours, or until the meat is tender. Stir the chili after 1 hour, adding a bit of beef stock or water if most of the liquid has evaporated, and it seems dry.

Half an hour before serving, stir in the beans, and cook until heated through. Garnish the chili with fresh cilantro and sour cream (with a bit of lime zest added to it), if desired. Yield: 8 to 10 servings.

Note: This dish is easily prepared in a slow cooker; cook on high for about 3 hours.

Reviews

1 23  All  
  • star rating 02/02/2015
  • Mary from Clintonville, Wisconsin
  • I added about 2 tablespoons of sugar--which for our taste was too much. Otherwise we really like this chili and plan to make it again.
  • star rating 01/15/2015
  • RR from Toledo, Ohio
  • As someone who'd previously only made chili from ground beef, this is a wonderful alternative, my new favorite chili. Assertively flavored, but not excessively so - my wife doesn't like things too spicy, and we both thought this was excellent. It's a little challenging to explain to friends that I got a great new chili recipe from King Arthur Flour though...
    Tasting is believing! We're so glad you found a new chili recipe and even happier that you're sharing the recipe wealth with your friends - happy baking (or chili making) to all! Irene@KAF
  • star rating 11/02/2014
  • Mary from Denville, NJ
  • This was outstanding!!!
  • star rating 10/05/2014
  • TuzaHu from KAF Community
  • a good basic chili to start with, add what you like to tweak it. I added more chili powder and cut out the corn meal as I pressure can this. I quadrupled the recipe and pressure canned it into pint jars so I have an easy meal with a second helping at my fingertips. I had the grill going so I browned the meat on the grill outside for added flavor. chili pretty much cooks in the pressure canning process so it was processed in 75 minutes and the flavors meld together quickly and also as the jars sit on the shelf. Now I have some pretty good chili ready to heat in a few minutes when ever I want it. thanks for the recipe.
  • star rating 10/05/2014
  • TuzaHu from KAF Community
  • a good basic chili to start with, add what you like to tweak it. I added more chili powder and cut out the corn meal as I pressure can this. I quadrupled the recipe and pressure canned it into pint jars so I have an easy meal with a second helping at my fingertips. I had the grill going so I browned the meat on the grill outside for added flavor. chili pretty much cooks in the pressure canning process so it was processed in 75 minutes and the flavors meld together quickly and also as the jars sit on the shelf. Now I have some pretty good chili ready to heat in a few minutes when ever I want it. thanks for the recipe.
  • star rating 04/15/2014
  • Kelly In Canada from Hamilton, Ontario, Canada
  • Awesome find....easy to throw together...I added extra garlic as my family loves it and it is so good for us. I used red peppers for colour and were the only ones I had. I also us a 237 ml bottle of Coke ..yup Coke instead of H2O and didn't add sugar. The coke really tenderizes the meat! Turned out great...hoping to win the Chili Cook Off tomorrow at the rowing Club! I may add a little heat to it as it snowed again today after 24 degree weather yesterday...Again awesome and thanks!
  • star rating 12/07/2013
  • Tricia from Springfield IL
  • I made this for dinner, and it's quite wonderful. Perfect, in fact; as far as I'm concerned. I used ground beef and did use the cilantro and added a little more cayenne than it called for. This will definitely be made often.
  • star rating 11/12/2012
  • Shelley from Santa Clarita
  • I am a chili maker...I have at least 10 different chili recipes...ALL excellent but with varying degrees of difficulty. When I happened upon this recipe, I LOVED the idea of the oven....I do lots of stews in the oven and they are the best ever. I work at home so during my lunch hour, threw this together and popped it in the oven. An hour later stirred it and tasted...WOW....really good, really simple and it has a great consistency. FYI - I added more garlic(6 cloves), extra spices, FRESH cilantro, no sugar and I put slices of lime (about half the lime) in the pot (rind and all) to "cook" in) YUMMY. I didnt want to take a chance on the meat so used top sirloin and its' already VERY tender. This looks like it will be my go to chili recipe for during the week.....Thanks again for another great recipe! Now for the cornbread!
  • star rating 11/11/2012
  • Jean from Hampstead, NH
  • This tasty Chili was fairly quick and easy to prepare and can easily be tweaked for people who like it a little hotter. Great flavor and the consistency was perfect, just the way I like it. I had the butcher grind a steak and would do that again. This was great right out of the oven and even better the next day. It will definitely be my "go to" chili recipe. So, not only can the King Arthur crew bake anything, they also make a mean Chili!
  • star rating 11/03/2012
  • smilemore from KAF Community
  • Great flavor, but the meat wasn't tender enough for me using the 275 degree oven for 2 hours. I don't know if I would use beef chuck again. Maybe pork or even ground meat. Great flavors though. Didn't need many condiments to top it off with!
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