OVERNIGHT OVEN CHILI
Gloria Pitzer had this recipe for oven baked chili and corn muffins in her old files of lost Ask Your Neighbor recipes. Thank God, you'll love it!
In a (6 quart) Dutch oven, on top of the stove, brown 2 lb. of ground beef in 1/4 c. cooking oil until all the pink is gone. Crumble with the back of a fork while it is browning. Remove from heat and add the following ingredients:
1 medium onion, chopped
3 cans (14 oz. ea.) sliced stewed tomatoes
2 cans (14 oz. ea.) clear beef broth
1 can (10 oz.) French onion soup
1 can (10 oz.) tomato soup
20 oz. V-8 juice
2 cans (1 lb. ea.) red kidney beans, undrained
4 T. packed light brown sugar
1 T. dark vinegar
2 T. chili powder
1 T. cumin powder
1/2 t. garlic salt
Combine all ingredients, cover and bake at 275°, for 15 hours.
(Serves 8-10 and leftovers freeze well).
I added some chopped green and red pepper, 1 c. elbow macaroni prepared per directions and drained, 1-2 cloves garlic and 1/8 t. ground anise (my secret ingredient!). I used 3-4 oz. of extra broth, but cut down on the V-8 juice using 1 (6 oz.) can of the HOT-SPICY V-8. If you like your chili thick, you can thicken with oat bran as I did. I put this in the oven in the late evening and I can't tell you how great the house smelled the next morning! Enjoy -Bob -
RECIPE OF THE MONTH #2
SUNDAY MORNING CORN MUFFINS
(This should be the perfect companion for the Overnight Chili)
2 c. all purpose flour
1 c. cornmeal
2 t. baking powder
1/4 t. salt
3/4 c. butter or margarine
1 1/2 c. sugar or sugar substitute
3 eggs or Egg Beaters
1 1/2 c. buttermilk
Combine flour, cornmeal, baking powder and salt. In another bowl beat the butter and sugar til creamy. Beat in eggs one at a time, blending well. Add the dry ingredients alternately with the buttermilk. Blend just til mixed (should even be a little lumpy). Spoon into Pam-sprayed or buttered muffin cups to 3/4 full. Bake 20 minutes at 350°, in the center of the oven.
(Makes 20 to 22 muffins that will freeze well).
Overnight Oven Chili and Sunday Morning Corn Muffins recipes published in our February, 1990 Menu Minder.