Hearty Oven Chili

By á-31592

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)

Details

Adapted from pamperedchef.com

Preparation

Step 1

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