Baked Chili

SUBMITTED BY: Helen Galbraith

"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"

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PREP TIME	25 Min
COOK TIME	45 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

6 bacon strips, diced
1 1/2 pounds ground beef
1 large onion, thinly sliced
1/2 cup chopped green pepper
2 (16 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can 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

In a large saucepan, cook bacon; remove with a slotted spoon and drain on paper towels. Cook 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. Transfer to an oven proof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.

FOOTNOTE

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.