Baked Chili with Beef and Beans – I’ve been making chili with macaroni noodles the same way for probably 30 years. My guys love my Melly’s Easy Chili Mac. But a friend and I were discussing the age-old subject of how do you make chili – with pasta or without, with beans or without, with ground beef or without? I threw these ingredients in a pot without pasta and a new recipe was born! 😋The one thing I know for certain, I can’t eat anything that sets my mouth on fire. My kids make fun of my wimpiness in this regard. 😜 They liberally douse their bowlfuls with Frank’s RedHot Sauce or Texas Pete.
My friend never puts pasta in her chili so I thought I would give making it sans the macaroni noodles a try. You might think I’d make my regular Chili Mac and just leave the mac out, but I wanted to give a significantly different route to a good bowl of chili a try. I looked up many different recipes, but in the end didn’t follow any of them. I just tried to imagine what would taste good with the ingredients I had on hand. This batch turned out great, and for the most part, I paid attention to how much of everything I threw in the pot.
Baked Chili with Beef and Beans
What I like best may not be what you like best. Add hot sauce or jalapeños to yours if you like the heat. And top it with whatever suits you and your family. I don’t always put cheese, sour cream, and avocado on my chili. Most of the time I just like a big plop of butter and crumbled Ritz crackers. It’s always delish no matter how I eat it. 😋
Baked Chili with Beef & Beans
- 5 lbs 90/10 ground beef
- 2 onions, diced
- 3 tsp jarred minced garlic
- 2 28 oz cans diced tomatoes
- 2 28 oz cans crushed tomatoes
- 1-2 15 oz cans mild chili beans
- 1/2 cup chili powder, to taste
- 3 tbsp cumin, to taste
- 2 tsp cinnamon, to taste
- 3 tsp salt, to taste
- 2 tsp pepper, to taste
- Shredded cheddar or jack cheese
- Crackers – oyster, saltines, or buttery rounds
- Sour Cream
- Avocado or guacamole
- Preheat oven to 350°F.
- Brown ground beef with onions and garlic in a large oven-safe lidded pot. Drain fat.
- Add in all other ingredients and adjust seasonings to taste. Start with half of the amount of each and add until it tastes close. Flavors will become more concentrated as it cooks.
- Cover and place in the oven for 2 hours or so. Remove from oven, stir well, taste and adjust seasonings, then return to oven for another 1-2 hours.
- Serve with optional add-ins, if desired.
This recipe makes a large pot perfect for a crowd, but if you don’t need 12 servings, cut this Baked Chili with Ground Beef and Beans recipe in half. In addition, my favorite canned chili beans was always Brooks, but I haven’t seen them in Gainesville. That’s not to say they’re not in one of the stores here. So I usually end up with Bush’s or a store brand. Use what you like best!