Chunky Oven Chili

Submitted by Netter6

"I could eat chili every day! And I love the aroma as it wafts through the house while the chili simmers. What I don't like is how that same aroma soaks into my clothes and hair. A slow cooker might solve the tagalong aroma problem, but it's not my choice because I would need to brown in a separate pan. What to do? Hey! How about using the oven? Chunky Oven Chili is browned and simmered in the oven using only one pot and in a relatively short time, with no need for the cook to hang over the pot and absorb the luscious but unhumanly aromas. This is an easy and delicious variation on chili that won't make you smell like onions and garlic."

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Serves: 6

ingredients

• 2 small onions, diced
• 8 garlic cloves, minced
• 4 stalks celery, chopped
• 1⁄2 large green sweet pepper, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 dash red pepper flakes
• 1 1⁄2 lbs ground beef
• 12 ounces tomato paste
• 14 ounces Mexican-style tomatoes
• 15 ounces pinto beans
• 15 ounces black beans
• 15 ounces red kidney beans
• 1 -2 cup water

directions

1. Preheat oven to 375º. Use convection if you have it.
2. Place vegetables and seasonings into soup pot or dutch oven.
3. Mix ingredients together to coat meat and vegetables with seasonings.
4. Place pot into preheated oven and cook for 15 - 20 minutes to brown meat and soften vegetables.
5. Once the meat has been browned, add the tomatoes, tomato paste, 3 cans of beans and water. Stir to combine. Use more or less water to suit your preference.
6. Return pot to oven and continue cooking for about an hour, stirring now and then if you like.
7. Add more liquid if you like your chili less thick.