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Oven-Baked Chili




Source of Recipe


Internet


List of Ingredients




(8-10 servings)

2 lbs. cubed stew beef
2 tblsp. corn oil
1&1/2C chopped onion
2 cloves garlic, peeled and minced
2C (15 oz.) chopped tomatoes, fresh or canned
4-oz. can tomato paste
1C diced bell pepper
2 tblsp. dried cilantro
2 tsp. chili powder
1 tsp. ground cumin
1/4-1/2 tsp ground chipotle chili pepper, cayenne pepper or a few dashes hot sauce (optional)
1 tblsp. cornmeal
1/2-1C water
1 (15 oz) can black beans, well-drained

Recipe



In a large skillet, brown meat in oil, in batches if necessary, and drain it well. Add the chopped onion, and cook until the onion is soft. Add the garlic, tomatoes, tomato paste, peppers, spices ad cornmeal, stirring to combine and allowing to simmer for about 1 minute, just until everything is hot.

Spoon the chili into an ovenproof 2-2&1/2 quart crock or casserole dish; add sufficient water to cover the meat. Cover the dish with a lid or foil, and bake the chili in a preheated 275° oven for 1&1/2 to 2 hours, or until the
meat is tender. Stir the chili after 1 hour, adding a bit of beef stock or water if most of the liquid has evaporated, and it seems dry.

Half an hour before serving, stir in the beans, and cook until heated through. Garnish the chili with fresh cilantro and sour cream, seasoned with a bit of lime zest, if desired.