Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Grandpa’s award-winning oven-baked chili




Source of Recipe


the web


List of Ingredients




2 pounds boneless chuck roast or stew meat, cut into ½ -inch cubes

4 garlic cloves, pressed

2 cups chopped onions (or less to taste)

2 15-ounce cans black beans, drained and rinsed

2 14.5-ounce cans diced tomatoes in sauce, undrained

1 8-ounce can tomato sauce

3/4 cup smoky barbeque sauce

2 teaspoons cider vinegar

2 teaspoons chili powder (or to taste)

Toppings (Cheddar cheese, sour cream and green onions)



Recipe



Trim fat from meat and place in stoneware bowl or iron pot. Press garlic over meat. Add onions, beans, tomatoes, tomato sauce, barbeque sauce, vinegar, and chili powder. Mix well, cover tight and bake at 350 degrees for about 2 ½ to 3 hours, until meat is tender. Serve with toppings.

Note: You can add green bell peppers, crushed red peppers and/or hot sauce before baking.