FBD

Ranch House Chili Casserole

Rich Western-style beef chili baked in the oven in stages for deep flavor — beef cubes browned in bacon fat, then slow-cooked with onions, garlic, tomato sauce and kidney beans.

AmericanBeefIntermediate100 minBy Northstar

Ingredients

Servings
8
  • 4 slice bacon
  • 2 lb boneless beef, cubed
  • 2 medium onions, chopped
  • 1 clove garlic, minced
  • 16 oz tomato sauce (two 8-oz cans)
  • 1 0.3 tsp salt
  • 1 tbsp chili powder
  • 2 tsp granulated sugar
  • 2 dash hot pepper sauce
  • 40 oz canned red kidney beans, drained (two 20-oz cans)

Instructions

  1. 1

    Cook bacon in large skillet until crisp; remove, drain and crumble. Reserve 3 tablespoons bacon fat.

  2. 2

    Brown meat in bacon fat; transfer to 3-quart casserole. Cover and bake at 375°F for 30 minutes.

  3. 3

    Add onions, garlic and 1 cup water. Add tomato sauce and chili powder mixed with sugar. Cover and bake at 300°F for 45 minutes.

  4. 4

    Add kidney beans; mix well. Bake at 350°F for 20 minutes.

  5. 5

    Just before serving, sprinkle with crumbled bacon.

Tags

beefchilicasseroleslow bakeWesternamerican