Thick Oven Baked Chili
For Christmas 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.
I served the chili with Fritos scoops, which made eating it more fun. I made a couple of changes to suit my family’s tastes. I used black beans instead of kidney beans, ground chicken sausage instead of kielbasa, added a can of green chilies, and I left out the bell peppers. The chili was quick and easy to throw together and we loved the flavor, next time though, I would double the chili powder to kick it up a notch.
Thick Oven Baked Chili
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
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
- 1/4 teaspoon cayenne pepper
- Freshly ground pepper to taste
Instructions
- Preheat oven to 325º. In a Dutch oven over medium heat, warm oil.
- Sauté beef, sausage, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes. Add remaining ingredients and blend well.
- Cover and bake about 1 hour, stirring occasionally. Uncover and bake 30 minutes longer. Remove bay leave and discard.
- Serve topped with sour cream, sliced green onions or grated cheddar cheese.
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.
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.
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
Hi Julie – yes, chili reheats very well. I often freeze leftovers in single servings in Ziploc bags for quick lunches and dinners another day.
Perfect! Thanks Barbara, will add the link now 🙂 Looks wonderful.
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! 🙂
Baking chili is new to me and I like the idea.
This chili looks amazing!! Perfect for a cold winters night! 🙂
That looks wonderful. I have yet to successfully make chili
It sounds easy enough and so hardy! I like that you baked it too!
Baked chili! Who would have thought! That’s a great idea! And this looks perfect and easy enough to make for the Superbowl!
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!
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
Barbara, I never made chili, but like the idea of ground beef and sausage. This chili makes a great meal 🙂
Wow. That is really thick, Barbara. I’d love to serve it on game day…especially with the chips for dipping into it!
perfect for my Super Bowl parteee!
i am drooling over this. I would want some nachos to go along with this! YUMM!
Mmmm, I love this Barbara, like the slight changes you’ve made too.., delicious 🙂
This chili looks so thick and hearty- fantastic!