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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 Ingredients:
6 bacon strips, diced |
1-1/2 pounds ground beef |
1 large onion, thinly sliced |
1/2 cup chopped green pepper |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (6 ounces) 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:
1. In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the 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.
2. Transfer to an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly. Yield: 6-8 servings (about 2 quarts).
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