Oven Baked Chili
Serves: 12
Homemade chili baked on top of a layer of corn chips topped with cheese and garlic chives.
  • 2 lb. hamburger meat
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 8 c cooked kidney beans (4 - 16 oz. cans drained or 4 c dry beans cooked. For instructions on how to cook dry kidney beans, see blog post)
  • 2 c crushed tomatoes (fresh or canned)
  • 16 oz. beef broth
  • 1 can tomato sauce (16 oz.) OR 2 c water and ¼ c tomato powder (from food storage)
  • 1 bay leaf
  • 1-2 T chili powder
  • ¼ c cilantro, chopped (optional)
  • 1 tsp. salt, to taste
  • 2 jalapenos, chopped (optional)
  • 1 10.25 oz. package corn chips (any flavor you want - I like regular and chili flavor. You can also use crushed tortilla chips.)
  • ½ c shredded sharp cheddar and Monterrey Jack cheese
  • garlic chives, chopped
  1. Pre-heat oven to 350 degrees F.
  2. Place corn chips in the bottom of a cast iron skillet. (Note: These measurements are enough for a cast iron skillet PLUS a 9x13 pan so you will need to halve everything if you just want a skillet's worth of dinner or save leftover chili for another meal.)
  3. Set aside.
  4. Brown hamburger meat in a frying pan.
  5. Drain off the excess fat.
  6. Add onion and chopped green pepper and jalapenos (if using).
  7. Saute onion and green peppers with meat until mostly cooked.
  8. Put meat mixture into a large pot.
  9. Add rest of ingredients (except corn chips and cheese).
  10. Cover the pot and simmer for 30 minutes.
  11. Remove lid, and simmer for an additional 5 minutes uncovered.
  12. Remove bay leaf.
  13. Pour chili over the corn chips.
  14. Top with cheese.
  15. Bake at 350 for about 25-30 minutes.
  16. Remove from the oven and top with diced chives.
  17. Serve warm.
Recipe by Home Baked Joy at https://www.homebakedjoy.com/oven-baked-chili/