Hearty Oven Chili

Photo by Beverly B.
Adapted from pamperedchef.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pamperedchef.com

Ingredients

  • 3

    pounds boneless beef chuck pot roast (arm, blade, chuck eye or shoulder) or 2 1/2 pounds boneless beef stew meat

  • 4

    garlic cloves, pressed

  • 2

    tablespoons chili powder

  • 1 1/2

    teaspoons dried oregano leaves

  • 3/4

    teaspoon ground cumin

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 2

    cups onions, coarsely chopped

  • 2

    cups green bell pepper, coarsely chopped

  • 3

    cans (14 1/2 ounces each) diced tomatoes, undrained

  • 2

    cans (8 ounces each) tomato sauce

  • 1

    can (15.5 ounces) kidney, pinto or black beans, drained and rinsed

  • Tortilla Shells for toppings (optional)

  • Toppings such as shredded cheddar cheese, sliced ripe olives, sliced green onions and sour cream (optional)

Directions

1.Preheat oven to 350°F. Trim excess fat from meat with Chef’s Knife. Cut meat into 1/2-inch cubes. Place in Stoneware Baking Bowl. Press garlic over meat using Garlic Press. Sprinkle with seasonings; stir to coat meat. Chop onions and bell pepper using Food Chopper. Add to Baking Bowl along with tomatoes, tomato sauce and beans. Cover Bowl with Deep Dish Baker. Bake 2 1/2 hours or until meat is tender. Carefully remove Deep Dish Baker from Baking Bowl, lifting away from you. Using Magic Mop™, skim any fat from top of chili. Fill Tortilla Shells with desired toppings and serve with chili. Yield: 1. 12 servings of 1 cup Nutrients per serving: Calories 340, Fat 10 g, Sodium 570 mg, Dietary Fiber 6 g

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