BAKED CHILI1 1/2 pounds beef boneless chuck, tip or round steak
6 cups water
1 1/2 cups dried pinto beans (12 ounces)
3 medium onions, chopped (1 1/2 cups)
3 cloves garlic, finely chopped
3 cans (8 ounces each) tomato sauce
3 tablespoons chili powder
1 tablespoon cumin seed
1 1/2 teaspoons salt
1 teaspoon ground red pepper (cayenne)
FOR SERVING (OPTIONAL):Sour cream
Chopped onion
Shredded Cheddar cheese
Heat oven to 325 degrees F.
Remove excess fat from beef. Cut beef into 1-inch pieces.
Heat 6 cups water and beans to boiling in ovenproof Dutch oven. Boil 2 minutes.
Stir beef, the 3 chopped onions, garlic, tomato sauce, chili powder, cumin seed, salt and red pepper into bean mixture.
Cover and bake about 4 hours or until beef and beans are tender; stir.
Garnish each serving with sour cream, onion and cheese, if desired.
Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Soup, Chili, and Bread,
Betty Crocker Creative Recipes, January 1996 #112