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Baked Chili

 
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Sydney2
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PostPosted: Thu Jan 03, 2008 9:48 am    Post subject: Baked Chili Reply with quote

Here is a recipe for baked Chili that a friend of mine makes. I don't have exact measurements so I will try and explain how much I use when making it. If you have any questions please feel free to ask!!

Ground Beef (I use the whole package from Cosco)
1 Green Pepper
1 Red Pepper (I usually put in 2 red peppers and omit the green only because I like the red better. Whatever you choose is fine)
Onion (I use 3-4 depending on their size chopped small)
3 or 4 cans tomato soup (any brand I prefer Campbells)
2 large cans red kidney beans (I only use one as I am not a big fan of these)
Chili Powder ( I use it to taste I don't like to much)
5 cloves garlic (crushed fine)
dash of Cayenne Pepper
salt and pepper to taste

Brown ground beef then add garlic to meat. Saute onions, green and red peppers till tender.

Pour ground beef and veggies into roasting pan. Mix in remaining ingredients. Bake in covered roasting pan at 325 for approximately 2-3 hours, stirring halfway through.

I play around with this alot and I also add a can of chopped tomatoes towards the end if it seems to thick, sometimes I add half at the beginning before roasting and the rest at the end. Depending on the consistency you like. The longer you bake it the richer and thicker it becomes. When I make it I usually leave it in an extra hour and turn the oven down to 300 stirring more often as it becomes thicker. But again play around with it until you find the way you enjoy it most.

Enjoy Very Happy
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inkydinkydoo
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PostPosted: Thu Jan 03, 2008 11:34 am    Post subject: Reply with quote

Well, I'll be a monkey's uncle! I've never heard of making chili with tomato soup. I'll bet it's good, though. I make porcupine balls with tomato soup, and they are wonderful! I'm going to give this a try.

I'm guessing, from the quantities listed for the other ingredients, that you use 3 to 5 pounds of ground beef (or chuck). Do you think that sounds about right? And, I'm like you. I always cut back on the beans! I'm sure one can will be enough for us, too.

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Sydney2
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Joined: 19 Feb 2007
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Location: Toronto, Canada

PostPosted: Thu Jan 03, 2008 11:54 am    Post subject: Reply with quote

inkydinkydoo wrote:
Well, I'll be a monkey's uncle! I've never heard of making chili with tomato soup. I'll bet it's good, though. I make porcupine balls with tomato soup, and they are wonderful! I'm going to give this a try.

I'm guessing, from the quantities listed for the other ingredients, that you use 3 to 5 pounds of ground beef (or chuck). Do you think that sounds about right? And, I'm like you. I always cut back on the beans! I'm sure one can will be enough for us, too.


Yes 3 to 5lbs it makes alot and freezes really well. When I use frozen portions I always add more tomatoes after its thawed and before I reheat in the oven. This ensures it isn't to dry after being frozen. It really is a good one, I don't even like chili LOL but I really enjoy this recipe.
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NancyB
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Joined: 02 Feb 2007
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PostPosted: Thu Jan 03, 2008 3:38 pm    Post subject: Re: Baked Chili Reply with quote

Sydney2 wrote:
Here is a recipe for baked Chili that a friend of mine makes. I don't have exact measurements so I will try and explain how much I use when making it. If you have any questions please feel free to ask!!

Ground Beef (I use the whole package from Cosco)
1 Green Pepper
1 Red Pepper (I usually put in 2 red peppers and omit the green only because I like the red better. Whatever you choose is fine)
Onion (I use 3-4 depending on their size chopped small)
3 or 4 cans tomato soup (any brand I prefer Campbells)
2 large cans red kidney beans (I only use one as I am not a big fan of these)
Chili Powder ( I use it to taste I don't like to much)
5 cloves garlic (crushed fine)
dash of Cayenne Pepper
salt and pepper to taste

Brown ground beef then add garlic to meat. Saute onions, green and red peppers till tender.

Pour ground beef and veggies into roasting pan. Mix in remaining ingredients. Bake in covered roasting pan at 325 for approximately 2-3 hours, stirring halfway through.

I play around with this alot and I also add a can of chopped tomatoes towards the end if it seems to thick, sometimes I add half at the beginning before roasting and the rest at the end. Depending on the consistency you like. The longer you bake it the richer and thicker it becomes. When I make it I usually leave it in an extra hour and turn the oven down to 300 stirring more often as it becomes thicker. But again play around with it until you find the way you enjoy it most.

Enjoy Very Happy


You are a Northerner right?... LOL
That isn't chili, that's hamburger casserole ... lol at least to us Okies and Texans. Laughing
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JWChitown
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PostPosted: Thu Jan 03, 2008 3:44 pm    Post subject: Re: Baked Chili Reply with quote

NancyB wrote:
Sydney2 wrote:
Here is a recipe for baked Chili that a friend of mine makes. I don't have exact measurements so I will try and explain how much I use when making it. If you have any questions please feel free to ask!!

Ground Beef (I use the whole package from Cosco)
1 Green Pepper
1 Red Pepper (I usually put in 2 red peppers and omit the green only because I like the red better. Whatever you choose is fine)
Onion (I use 3-4 depending on their size chopped small)
3 or 4 cans tomato soup (any brand I prefer Campbells)
2 large cans red kidney beans (I only use one as I am not a big fan of these)
Chili Powder ( I use it to taste I don't like to much)
5 cloves garlic (crushed fine)
dash of Cayenne Pepper
salt and pepper to taste

Brown ground beef then add garlic to meat. Saute onions, green and red peppers till tender.

Pour ground beef and veggies into roasting pan. Mix in remaining ingredients. Bake in covered roasting pan at 325 for approximately 2-3 hours, stirring halfway through.

I play around with this alot and I also add a can of chopped tomatoes towards the end if it seems to thick, sometimes I add half at the beginning before roasting and the rest at the end. Depending on the consistency you like. The longer you bake it the richer and thicker it becomes. When I make it I usually leave it in an extra hour and turn the oven down to 300 stirring more often as it becomes thicker. But again play around with it until you find the way you enjoy it most.

Enjoy Very Happy


You are a Northerner right?... LOL
That isn't chili, that's hamburger casserole ... lol at least to us Okies and Texans. Laughing


Well, my hamburger casserole would have featured a layer of cheese on top. Laughing (And I'm from the Midwest!)
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NancyB
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PostPosted: Thu Jan 03, 2008 3:47 pm    Post subject: Reply with quote

Quote:
Well, my hamburger casserole would have featured a layer of cheese on top. (And I'm from the Midwest!)


LOL

Chili -- it's got to burn or it ain't chili. Laughing
oh.. also it needs just a little of that dark red grease floating on the top. Twisted Evil
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Sydney2
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Joined: 19 Feb 2007
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PostPosted: Thu Jan 03, 2008 4:19 pm    Post subject: Reply with quote

NancyB wrote:
Quote:
Well, my hamburger casserole would have featured a layer of cheese on top. (And I'm from the Midwest!)


LOL

Chili -- it's got to burn or it ain't chili. Laughing
oh.. also it needs just a little of that dark red grease floating on the top. Twisted Evil


You are right Nancy I am a northerner no doubt about that Canada Here!! But don't worry this recipe provides lots of dark red grease floating on the top especially close to the end of baking, you won't be disappointed. You can spice it up as much as you want. I am sure you won't be let down with this one. Funny I have never hear of hamburger casserole LOL Laughing
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NancyB
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PostPosted: Thu Jan 03, 2008 6:24 pm    Post subject: Reply with quote

Sydney2 wrote:
NancyB wrote:
Quote:
Well, my hamburger casserole would have featured a layer of cheese on top. (And I'm from the Midwest!)


LOL

Chili -- it's got to burn or it ain't chili. Laughing
oh.. also it needs just a little of that dark red grease floating on the top. Twisted Evil


You are right Nancy I am a northerner no doubt about that Canada Here!! But don't worry this recipe provides lots of dark red grease floating on the top especially close to the end of baking, you won't be disappointed. You can spice it up as much as you want. I am sure you won't be let down with this one. Funny I have never hear of hamburger casserole LOL Laughing


Oh, I was just teasing you. The recipe sounds wonderful.
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Sydney2
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Joined: 19 Feb 2007
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Location: Toronto, Canada

PostPosted: Thu Jan 03, 2008 6:37 pm    Post subject: Reply with quote

NancyB wrote:
Sydney2 wrote:
NancyB wrote:
Quote:
Well, my hamburger casserole would have featured a layer of cheese on top. (And I'm from the Midwest!)


LOL

Chili -- it's got to burn or it ain't chili. Laughing
oh.. also it needs just a little of that dark red grease floating on the top. Twisted Evil


You are right Nancy I am a northerner no doubt about that Canada Here!! But don't worry this recipe provides lots of dark red grease floating on the top especially close to the end of baking, you won't be disappointed. You can spice it up as much as you want. I am sure you won't be let down with this one. Funny I have never hear of hamburger casserole LOL Laughing


Oh, I was just teasing you. The recipe sounds wonderful.


Laughing Laughing I knew you were teasing Wink Laughing But I didn't want to miss out on some great hamburger casserole dish Laughing Laughing
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Lori
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PostPosted: Thu Jan 03, 2008 7:11 pm    Post subject: Reply with quote

Sydney...that sounds delicious!
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inkydinkydoo
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Joined: 20 Feb 2007
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PostPosted: Fri Jan 04, 2008 4:50 am    Post subject: Reply with quote

My son would love you, Nancy! He is the king of hot and spicy! They're always having competitions of one sort or another at work, and last year they had a "hot and spicy" cook-off. Well, he finally "did himself in." He loves to cook, so he made some really hot chili. Normally, he loves things hot and spicy, but this time he overdid it, even for him. He ended up turning red, sweating profusely for over an hour, and having heart palpatations. They thought he was having a heart attack and almost called an ambulance, but really it was just "too hot" chili. He'll never live that experience down at work. But, did he learn? No. He still makes his chili way too hot for me. Laughing Laughing Laughing

I'm a medium hot person, which in your eyes, I'm sure, would be a chili weeney. I'm sure my "medium" is your "mild." Very Happy

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