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Oven-Baked Chili

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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

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At a glance

Prep
Bake
Total
Yield
8 to 10 servings

Ingredients

Choose your measure:

  • 2 pounds cubed stew beef
  • 1 1/2 cups chopped onion
  • 2 cloves garlic, peeled and minced
  • 2 cups chopped fresh or canned tomatoes
  • 6-ounce can tomato paste
  • 1 cup diced fresh green bell pepper
  • 2 tablespoons dried cilantro or 1 tablespoon chopped fresh 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 water
  • 15-ounce can dark red kidney beans or black beans, well-drained

Instructions

  1. In a large skillet, brown the meat in oil, in batches if necessary, and drain it well.
  2. Add the chopped onion, and cook until the onion is soft.
  3. Add the garlic, tomatoes, tomato paste, peppers, spices, 2 teaspoons salt, 1 tablespoon sugar, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just until everything is hot. Taste the chili for seasoning, adding additional salt and/or sugar as desired. If the chili tastes acidic, a bit of sugar will tone down the tang and brighten the tomato flavor.
  4. Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add enough of the 1 cup 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.
  5. 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.
  6. 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.