Chunky Oven Chili

Name: Chunky Oven Chili
Ingredients: 2 small onions, diced; 8 garlic cloves, minced; 4 stalks celery, chopped; 1/2 large green sweet pepper, chopped; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon salt; 1 teaspoon black pepper; 1 dash red pepper flakes; 1 1/2 lbs ground beef; 12 ounces tomato paste; 14 ounces Mexican-style tomatoes; 15 ounces pinto beans; 15 ounces black beans; 15 ounces red kidney beans; 1 -2 cup water

16 ingredients

7 steps

Ingredients

2 small onions, diced
8 garlic cloves, minced
4 stalks celery, chopped
1/2 large green sweet pepper, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 dash red pepper flakes
1 1/2 lbs ground beef
12 ounces tomato paste
14 ounces Mexican-style tomatoes
15 ounces pinto beans
15 ounces black beans
15 ounces red kidney beans
1 -2 cup water

Directions

1

Preheat oven to 375°. Use convection if you have it.
2

Place vegetables and seasonings into soup pot or dutch oven.
3

Mix ingredients together to coat meat and vegetables with seasonings.
4

Place pot into preheated oven and cook for 15 - 20 minutes to brown meat and soften vegetables.
5

Once the meat has been browned, add the tomatoes, tomato paste, 3 cans of beans and water. Stir to combine. Use more or less water to suit your preference.
6

Return pot to oven and continue cooking for about an hour, stirring now and then if you like.
7

Add more liquid if you like your chili less thick.