Baked Chili Food

THE EASIEST CHILI RECIPE EVER

Steps:

• STOVE-TOP DIRECTIONS: Combine all ingredients in a large pot. Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours. (Yes, you can simply bring the chili to a boil, simmer 15 minutes and then serve it. However, if you have the chance to cook it longer, I highly recommend it. The flavors will change into something even better if you allow them to simmer together for a while.) Serve with the toppings of your choice. Enjoy!
• CROCK-POT DIRECTIONS: Combine all ingredients in a large crock-pot. Cook on LOW for 8-12 hours. Serve with the toppings of your choice. Enjoy!

BAKED CHILI

Steps:

• In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
• Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

BAKED CHILI-GARLIC FRIES

Steps:

• Preheat the oven to 450 degrees F.
• Put the potatoes in a large bowl and pour over the olive oil. Add big pinches of salt and pepper. Add the chili powder and garlic and toss together well.
• Spread the potatoes in a single layer onto 2 baking sheets. Bake, tossing them halfway through the cooking time, until crispy, about 30 minutes. Remove to a platter, season with additional salt and serve.

CHILI

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

VEGGIEFUL OVEN-BAKED CHILI

Steps:

• In a large skillet, warm the veggie burger a bit.
• Add the chopped onion, and cook until the onion is soft and the garlic, tomatoes, tomato paste, peppers, spices, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just till everything is hot.
• Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add sufficient water to cover.
• Cover the dish, with a lid or foil, and bake the chili in a preheated 275°F oven for 1 1/2 to 2 hours.
• Stir the chili after 1 hour, adding a bit of tomato juice 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 and grated veggie cheese (with a bit of lime zest added to it), if desired.

THE BEST CLASSIC CHILI RECIPE

Steps:

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

CHILI BAKE

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well. , Transfer to an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.

BAKED CHILI MAC

Steps:

• Preheat oven to 350 degrees F.
• Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
• While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
• Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
• Add the cooked macaroni and stir well to incorporate.
• Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
• Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
• Serve with a bit of sour cream for topping and veggies.

BEST CHILI RECIPE

Steps:

• First, heat a large stockpot over medium/high heat.
• Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
• Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
• Add spices and 1 cup of broth and stir to combine.
• Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
• Top with your favorite toppings and enjoy!

HOMEMADE CHILI

Steps:

• In a large pot, cook the onions and peppers over medium high heat for 3-4 minutes or until translucent.
• Add the beef, and cook until browned, stirring occasionally.
• Using a ladle, discard the excess oil leaving only about 1/4 of it in the pot.
• Add the granulated garlic, paprika, cumin, chili powder, Kashmiri chili, salt, and pepper.
• Stir in the fresh garlic and tomato paste.
• Add the beer and cook for an additional minute.
• Add the tomato sauce, mild salsa, diced tomatoes, chili beans, and kidney beans.
• Let it come to a boil then reduce to medium low heat.
• Cook for 1 hour or until the beef is fork tender.
• Check for seasoning and add salt if needed.
• Serve with sour cream, cheddar cheese, green onions, if desired and enjoy immediately!

CHILI CHEESE DOG BAKE

Steps:

• Preheat the oven to 375°F.
• Remove crescent rolls from packaging and roll them out/separate into individual triangles.
• Place one slice of American cheese followed by 1 hot dog onto the widest end of the crescent roll.
• Roll the cheese and hot dog into the crescent roll and set aside.
• Arrange wrapped crescent dogs in a 9x13 glass baking dish. (see notes below about the baking dish) You may only be able to fit 7 dogs if you wish to keep them in one line as we did. Leave a ½" or so between each dog to allow room for the dough to puff.
• Spread chili in the available space around the crescent dogs. You may not use both full cans of chili and can heat any leftovers and serve alongside baked chili cheese dogs.
• Melt butter in a small dish and stir in garlic salt/powder. Use a pastry brush to brush the butter mixture over the tops of the exposed crescent rolls.
• Bake approximately 30 minutes or until crescents appear browned on both the top and the bottom.
• Sprinkle baked chili cheese dogs with a bit of chopped parsley and serve immediately.