Chili is by far the most customizable beef and bean baked meal there is. It is a dish that can be created with numerous changes in the recipe to fit each individual's tastes. If you prefer more beans, beef or spices the result will be the same. A delicious pot of chili that everyone will enjoy and keep you warm during the winter days with a nice home-cooked meal. Chili can be customized very easily and has been for ages. Many people have presented their recipes in contests and the variations are endless. Here is yet another chili recipe to try and depending upon ones likes and taste preferences can increase or decrease any ingredient to make it the way you think your family will love their bowl of chili.
- 1 pound of ground beef
- 2 cups of shredded Cheddar cheese
- 1 cup of tomato sauce
- 1 can of corn
- ½ cup of chopped chilies
- 2 (15 ounce) cans of chili without beans
- 2 (15 ounce) cans of red kidney beans
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- Preheat oven to 350’.
- In a large frying pan sauté the ground beef over a medium-high heat until thoroughly cooked.
- Turn the heat off once the ground beef is cooked.
- Drain the fatty grease from the frying pan.
- Add all the ingredients to the frying pan with the exception of the cheese.
- Stir all the ingredients and spices into the ground beef.
- Once the meat is coated with all the flavors transfer the mixture into a baking pan. Pyrex or Corning Ware is preferable; if not a metal baking pan will do just fine.
- Spread out the mixture in the baking pan so that it is even across the bottom.
- Sprinkle the shredded cheese over the top of the meat mixture.
- Cover the baking pan and bake in oven for 45 minutes.
- Remove pan from oven and place on trivet in center of dining table.
- Beef chili-bake is ready to be served up.
© 2013 Beverly Mucha / All Rights Reserved
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