Baked Chili

  1. 2 pounds beef stew meat
  2. 1 tablespoon vegetable oil
  3. 2 pounds onions, chopped
  4. 2 green bell peppers, seeded and chopped
  5. 1/2 teaspoon paprika
  6. 3 cups seeded and chopped tomatoes
  7. 4 dried whole red chili peppers, crushed
  8. 2 bay leaves
  9. 3 whole cloves
  10. 2 tablespoons chili powder
  11. 1 teaspoon ground cumin
  12. 1 teaspoon crushed dried oregano
  13. 1 teaspoon salt
  14. 1/2 teaspoon ground black pepper
  15. 2 (14.5-oz.) cans diced tomatoes with green chiles
  1. Preheat oven to 300°F.
  2. In a large oven-safe pan, brown stew meat in vegetable oil over medium-high heat, about 4 minutes.
  3. Add onion and green bell pepper and sauté until tender, about 3 minutes.
  4. Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well.
  5. Cover and bake for 2 hours, or until the beef is tender.
  6. Remove bay leaf prior to serving.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases