Saturday, March 20, 2010

Oven Baked Chili

Several weeks ago we headed out to go snowshoeing and I decided to make a pot of chili
to take along. Chili recipes come a dime a dozen and this is a combination
of several recipes I have used. I baked the chili in a slow oven for 6 hours to blend the flavors.
You could also let it cook all day in a crock pot.

Chili Ingredients:
-1 lb ground beef
-1/2 lb hot Italian sausage, casings removed
-1 medium onion, diced
-4 cloves garlic, minced
-1 cup diced peppers, I used red and yellow
-1 small can diced jalapeno peppers (approx. 1/3 cup)
-2 tsp cumin
-1 tsp pepper
-3-4 tbsp chili powder
-2 tsp salt
-1 tsp garlic powder
-1/2 tsp hot pepper flakes
-2 tsp sugar
-3 tbsp vinegar
-2 15oz cans diced tomatoes
-2 15 oz cans tomato sauce
-1 can kidney beans, drained
-1 can black beans, drained

In a large heavy pot (or fry pan) fry beef and sausage. When the meat begins to brown add the onion and peppers and cook until vegetables begin to soften and meat is just cooked. Add the spices and cans of tomatoes and beans. Once the chili begins to bubble turn it to simmer and taste. You may want to add more chili powder if you like it hotter.
Transfer chili to a dutch oven, roaster or heavy casserole. Cover with lid. Place in 250ยบ oven and let bake for 4-6 hours. Give it a stir every couple of hours.
Serve on a toasted bun with some grated cheddar.



13 comments:

  1. I am goign to try this one. I love chili of ALL types, but unfortunately my family does not have the same opinion. My son loves the chili from Tim Hortons, but so far I have not figured out just how to replicate that. Kathy, I think you are wise to let it slow cook for a long time - that gives it the flavour that I often lack! I am one of the biggest fans of MGCC and we share the same heart - filling souls by feeding holes.

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  2. This was scrumptious chili that day. I would have enjoyed it anyways . .but something about eating a hearty chili out in the snow with a wood stove keeping us warm was about as perfect a winter day as you can get.

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  3. Looks so yummy! Where do you buy the hot sausage? I've never tried anything but hamburger for chili, but will definitely try this one! Always love MGCC recipes!

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  4. i have a new deep-dish baker from Pampered Chef i'll make this in for my family :)

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  5. This looks delicous, Kathy. The Italian sausage must give it an extra little zip. It's nice to have a "real" recipe.

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  6. how do you make me smell your concoctions? This is completely outrageous and I love it! Thanks (and it doesn't make me burp!)

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  7. My chili varies from time to time..it would be hard to pass on my recipe when there is none:)
    I like your version with the Italian sausages.

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  8. Oh this sounds great. I agree...the longer a chili is a 'cookin' the better it tastes...sort of like soup n'est pas?

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  9. Hubby loves chili! I'll have to make this for him and freeze him servings for his lunches when I'm at work.

    I buy Italian sausage meat for a different recipe; it's available here on a tray. That way I don't even have to remove the casings!

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  10. What a delicious looking chili! I bet that slow cooking makes for some wonderful flavor!

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  11. were is here? for no casings on the sausage.

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  12. Several of you have asked about the italian sausage. You can usually find links of it at any super market. It has a very thin casing around it. The easiest way I find to remove the casing it to first freeze the sausage links, when ready to use run them under really hot water and the casing just peels off. Then I let them thaw and fry along with the hamburger. The meat of the sausage crumbles up like hamburger when fried.Kathy (MGCC)

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