Oven-baked Chili

Until now, I would have rated my personal chili recipe as "passable."  Probably a B-, to use a scale we're all familiar with.  It was easy to make, tasted pretty good, and kept well in the freezer.  For the few times a year my family was in a chili mood, it did the job.

And then ... (smile) ... I caught a post over at King Arthur Flour, extolling the virtues of oven-baked chili.  I was intrigued, especially when I saw that the recipe posted there used stew beef instead of ground beef.  Slow heat + liquid + stew beef usually = a tender, tasty combination.

The result?  I think this method earns an A.  With some slight modifications to accommodate my family's tastes, I've hit on a new recipe for chili that fits the same criteria above:  easy to make, keeps well, and tastes pretty good.  Scratch that.   Tastes VERY good.

The recipe would easily accept those items that are on your family's must-have list for chili:  beans, peppers, corn, rice, pasta, sour cream, chiles, and so on.

OVEN-BAKED CHILI, Apple Road Style
Printable copy of this recipe

2 lbs of stew beef, cubed
1 large chopped onion (about 1-1/2 cups)
3 cloves of garlic, minced
1 (15 oz) can of fire-roasted tomatoes
1 (6 oz) can of tomato paste
1 green bell pepper, diced
1/4 c. fresh cilantro, chopped
2 t. chili powder
2 t. ground cumin
3 t. brown sugar (optional; cuts the acidity)
1/4 t. cayenne pepper (optional; could use up to 1/2 t. if you like the heat)
2 t Worcestershire sauce
1 T yellow cornmeal
1 (15 oz) can of black beans, rinsed and drained
1 (15 oz) can of chili beans (dump straight from can -- no rinsing)
1 c. beer OR 1 c. water or 1 c. beef broth  (I prefer the beer.)

Note:  if you use the water or broth, I'd up the amount of Worcestershire to 1 tablespoon.

DIRECTIONS

In a large skillet, brown the meat in a little olive oil.  Trust me, do not skip this step.  Browning will sear in the juice and increase the flavor of the meat.  Drain well when browning is complete.  Add the onion and cook until the onion is soft.  Add the garlic, tomatoes, tomato paste, pepper, spices, cilantro, cornmeal, and Worcestershire sauce.  Stir to combine; simmer for 1 minute, just until everything gets hot.

Transfer concoction to a 2-quart ovenproof casserole; add the beer/broth/water to cover the meat.  Cover the dish with a lid or foil and bake in a preheated 275-degree oven for 1-1/2 or 2 hours, or until the meat is tender.  Take a peek under the lid after an hour; add additional beer/broth/water if the mixture seems dry.

Half an hour before serving, stir in the beans and cook until heated through.  If you plan to add any other items, such as cooked macaroni or corn, this would also be the time to toss them in.  Serve and enjoy.

Note:  this dish converts easily to a slow cooker; simply cook on high for about 3 hours.

Original source:  King Arthur Flour