Hearty Oven Chili

When the weather turns chilly, serve steaming bowls of chili for casual gatherings with friends. Your homemade tortilla shells hold the toppers.  


  • 3 pounds boneless beef chuck pot roast (arm, blade, chuck eye or shoulder) or 2 1/2 pounds boneless beef stew meat
  • 4   garlic cloves, pressed
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons dried oregano leaves
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups onions, coarsely chopped
  • 2 cups green bell pepper, coarsely chopped
  • 3 cans (14 1/2 ounces each) diced tomatoes, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (15.5 ounces) kidney, pinto or black beans, drained and rinsed
  •  Tortilla Shells for toppings (optional)
  •  Toppings such as shredded cheddar cheese, sliced ripe olives, sliced green onions and sour cream (optional)


  1. Preheat oven to 350°F. Trim excess fat from meat with Chef’s Knife. Cut meat into 1/2-inch cubes. Place in Stoneware Baking Bowl. Press garlic over meat using Garlic Press. Sprinkle with seasonings; stir to coat meat. Chop onions and bell pepper using Food Chopper. Add to Baking Bowl along with tomatoes, tomato sauce and beans. Cover Bowl with Deep Dish Baker. Bake 2 1/2 hours or until meat is tender. Carefully remove Deep Dish Baker from Baking Bowl, lifting away from you. Using Magic Mop™, skim any fat from top of chili. Fill Tortilla Shells with desired toppings and serve with chili.  


  • 12  servings of 1 cup

Nutrients per serving:

Calories 340, Fat 10 g, Sodium 570 mg, Dietary Fiber 6 g  

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