Hearty Oven Chili
Pampered Chef
3 lb boneless beef chuck pot roast or 2 ½ lbs boneless beef stew meat
4 garlic cloves, pressed
2 TBSP chili powder
1 ½ tsp dried oregano leaves
¾ tsp ground cumin
¾ tsp salt
¼ tsp ground black pepper
2 cups onions, coarsely chopped
2 cups green bell pepper, coarsely chopped
3 cans (14 ½ oz each) diced tomatoes, undrained
2 cans (8 oz each) tomato sauce
1 can (15.5 oz) 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
Preheat oven to 350F. Trim excess fat from meat with knife. Cut meat into ½ in. cubes. Place in 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 and bake 2 ½ hours or until meat is tender.