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    Home » Recipes » Main Dishes

    Thick Oven Baked Chili

    Published by Melissa on February 14, 2021 | Updated June 10, 2022 | 45 Comments

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    This flavorful, thick chili recipe is oven-baked in a Dutch oven with tender ground beef, sausage, and beans in a rich tomato base. A hearty meal perfect any time of year.

    oven baked chili in cast iron pan

    This chili recipe is part stew, part casserole. It’s baked in the oven for mess-free, hands-off cooking that doesn’t’ sacrifice flavor. The long-simmered dish is protein-packed with tender ground beef, sausage, and just the right amount of spice. 

    If you’re a fan of thick, flavorful chili, you’ll love this cooking style!

    Update: It’s the best time of year to make comforting oven baked chili, so I’ve updated this post with new photos and instructions. Enjoy! 

    pinterest button for thick oven baked chili recipe

    For Christmas one year, my sweet friend gave me a new cookbook, The Big Book of Casseroles. It was the perfect gift because I’ve been needing comfort food lately and this cookbook is loaded with warm, delicious comfort food recipes including this terrific chili.

    How to Make Thick Chili in the Oven

    You can use any kind of sausage you like for this recipe. I usually use choose sausage that’s sold in the breakfast meat area of the grocery store. Kielbasa, chicken sausage or chorizo would all work well too. 

    Before you start cooking, be sure to drain and rinse the black beans very well. You want to remove as much of the starchy liquid as possible.

    The first step is to brown the sausage and ground beef. I like to use a meat chopper to easily break the meat into smaller crumbles as it cooks. You can also use a wooden spoon. 

    Add the bay leaves to the Dutch oven just before going into the oven. I like to give everything a good stir, then tuck the leaves into the chili so they’re easier to find for removal later. 

    ingredients for thick oven baked chili

    Toppings Ideas for Thick Chili

    Turn your oven-baked chili into a DIY dinner with a fun toppings bar! Our favorite toppings for this chili are: 

    • Shredded cheddar
    • Chopped green onion
    • Sour cream
    • Diced avocado
    • Chopped cilantro
    • Frito scoops or tortilla chips
    cooking thick oven baked chili in a dutch oven

    4 Ways to Serve Oven-Baked Chili

    But that’s not the only way to enjoy this chili recipe. Here are four more fun and versatile ways to serve up your stew:

    1. Chili Fries: Spoon thick chili over homemade or store-bought french fries. 
    2. Chili Dip: top the chili in the casserole dish with shredded cheese, diced onions, sliced jalapeños, and bake until the cheese is melty and hot. Add cilantro and serve with Frito scoops.
    3. Chili Baked Potato: Top hot baked potatoes with steamed broccoli, chili and cheese. Pop them under the broiler to melt the cheese before serving. 
    4. Taco Salad: Scoop the chili on top of crisp lettuce and sprinkle with shredded cheddar cheese and tortilla chips. 
    pot of oven baked chili with beef, sausage, tomatoes and beans

    Can I Freeze Chili?

    If you have leftover chili, you can store it for up to 5 days in an airtight container in the fridge. Or freeze the chili for up to three months. Let it defrost in the fridge overnight and reheat on the stove. 

    blow of thick chili with grated cheese and more toppings

    More Comforting Stew Recipes

    If you’re like me and craving comfort food this time of year, you’ll love these other delicious recipes:

    • Round Steak Beef Stew is a classic filling gravy and beef dish with colorful vegetables. 
    • Deer Valley Wild Mushroom Stew is a creamy and satisfying wintertime stew with beef and mushrooms. 
    • Instant Pot Swedish Kalops (Beef Stew) from Pressure Cooking Today is a traditional Swedish take on simple, but always comforting beef stew. 
    bowl of thick chili with grated cheese, sour cream and chips on top
    Print Recipe Pin Recipe Rate this Recipe
    4.34 from 3 votes

    Thick Chili Recipe

    This meaty and flavorful Thick Chile Recipe is baked in the oven for a satisfying casserole with tomatoes, beans, ground beef and sausage. 
    Prep Time5 mins
    Cook Time1 hr 40 mins
    Total Time1 hr 45 mins
    Course: Beef
    Cuisine: Mexican
    Keyword: thick oven baked chili
    Servings: 6 -8 servings
    Calories: 539kcal
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    Equipment

    • OXO Good Grips Ground Meat Chopper
    • Microplane Premium Classic Zester (baby blue)
    • 1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients

    Ingredients

    • 1 tablespoon vegetable oil
    • 1 pound lean ground beef
    • 1 pound ground sausage
    • 1 yellow onion chopped
    • 2 cloves garlic minced
    • 2 cans 15-ounce black beans, drained and rinsed
    • 1 can 14-ounces diced tomatoes
    • 1 can 15-ounce tomato sauce
    • 1 can 4-ounce green chilies
    • 2 bay leaves
    • 1 teaspoon salt
    • 1 tablespoon chili powder or more to taste
    • 1 teaspoon dried oregano
    • ¼ teaspoon cayenne pepper
    • Freshly ground pepper to taste

    Instructions

    • Preheat the oven to 325ºF. 
    • In a Dutch oven over medium heat, warm the oil.
    • Sauté the beef, sausage, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes. Add remaining ingredients and stir well.
    • Cover with a tight-fitting lid, and bake 1 hour, stirring occasionally. Uncover and bake 30 minutes longer. Remove bay leaves and discard.
    • Serve with sour cream, sliced green onions, or grated cheddar cheese.

    Notes

    Slightly adapted from The Big Book of Casseroles.

    Nutrition

    Serving: 1g | Calories: 539kcal | Carbohydrates: 25g | Protein: 36g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1471mg | Fiber: 5g | Sugar: 10g
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. rose

      September 24, 2022 at 11:19 am

      do you bake the chili on high or low oven racks

      Reply
      • Melissa Griffiths

        September 27, 2022 at 1:06 pm

        Low!

        Reply
    2. Susan

      July 22, 2021 at 10:03 am

      This is the best chili I’ve ever made.  I actually started with some leftover corn and bean salad, added more beans, onions and the meat.  Also I substituted chipotle peppers. (2) for the green chilies.  I got a nice thick chili with smoky flavor. Baking it made a huge difference. Thanks, Barbara. 

      Reply
      • Barbara Schieving

        July 22, 2021 at 10:29 am

        Thanks for the rave review Susan! It’s so great that you included what you had on hand.

        Reply
    3. NancyL

      February 15, 2021 at 2:24 pm

      Making this today …snowing fiercely here in north Idaho ……… smells wonderful already😋

      Reply
      • Barbara Schieving

        February 15, 2021 at 10:40 pm

        Definitely a perfect day for chili – thanks Nancy!

        Reply
    4. LILLIAN ODONNELL

      January 13, 2020 at 10:58 am

      I would love to make this Baked Chili for about 50 people so does the sausage give it a great flavor? Also can you help me on how much to buy for this many people.We are also making White Chicken Chili to serve as well my daughter is making that. But I like the idea as baked.

      Reply
      • Barbara Schieving

        January 13, 2020 at 4:16 pm

        Hi Lillian – do you have something big enough to bake it in? You’d need two large dutch ovens (double the recipe in each dutch oven) and enough space in the oven to bake them – probably two ovens. Yes, I think the sausage does add tons of flavor to the chili.

        Reply
    5. Julie Day

      November 16, 2019 at 7:39 am

      Hi once the chilli has cooled down can l reheat it , or how would k store left overs, as lm just one person 
      Thank you 
      Julie x

      Reply
      • Barbara Schieving

        November 16, 2019 at 10:12 am

        Hi Julie – yes, chili reheats very well. I often freeze leftovers in single servings in Ziploc bags for quick lunches and dinners another day.

        Reply
    6. marla {family fresh cooking}

      September 09, 2011 at 7:03 am

      Perfect! Thanks Barbara, will add the link now 🙂 Looks wonderful.

      Reply
    7. Martha (MM)

      February 05, 2011 at 6:58 pm

      Wow, looks really great and so perfect for the Super Bowl buffet! Thanks for linking up to Tailgating Time. I hope you will join us tomorrow for the big Super Bowl party. I will be posting a link to the code for the party within the Tailgating post at 11am – I hope you will join us as a host for the big event! 🙂

      Reply
    8. Chaya

      January 26, 2011 at 7:16 am

      Baking chili is new to me and I like the idea.

      Reply
    9. Christina @ Sweet Pea's Kitchen

      January 25, 2011 at 9:04 pm

      This chili looks amazing!! Perfect for a cold winters night! 🙂

      Reply
    10. Joy

      January 25, 2011 at 7:43 pm

      That looks wonderful. I have yet to successfully make chili

      Reply
    11. Megan

      January 25, 2011 at 5:44 pm

      It sounds easy enough and so hardy! I like that you baked it too!

      Reply
    12. Lauren from Lauren's Latest

      January 25, 2011 at 4:17 pm

      Baked chili! Who would have thought! That’s a great idea! And this looks perfect and easy enough to make for the Superbowl!

      Reply
    13. Lori @ RecipeGirl

      January 25, 2011 at 4:52 am

      Hmmm, oven baked chili is a concept I’ve never heard of! I’ve simmered all day on the stove and crockpotted, but never oven-baked. Will have to give this one a shot!

      Reply
    14. deeba

      January 25, 2011 at 4:41 am

      This does sound like the best deal for this cold weather Barbara… baked chili is a great option! My daughter would love it coz it’s thick! Mmmm

      Reply
    15. Juliana

      January 24, 2011 at 6:44 pm

      Barbara, I never made chili, but like the idea of ground beef and sausage. This chili makes a great meal 🙂

      Reply
    16. Barbara

      January 24, 2011 at 11:10 am

      Wow. That is really thick, Barbara. I’d love to serve it on game day…especially with the chips for dipping into it!

      Reply
    17. Rocky Mountain Woman

      January 24, 2011 at 10:29 am

      perfect for my Super Bowl parteee!

      Reply
    18. Crustabakes

      January 24, 2011 at 7:34 am

      i am drooling over this. I would want some nachos to go along with this! YUMM!

      Reply
    19. Anna Johnston

      January 24, 2011 at 3:11 am

      Mmmm, I love this Barbara, like the slight changes you’ve made too.., delicious 🙂

      Reply
    20. Ann

      January 23, 2011 at 7:07 pm

      This chili looks so thick and hearty- fantastic!

      Reply
    « Older Comments

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