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 -


(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.