Oven BBQ Chili

Written By Anna

Anna’s Tip

Chili is a dish with many faces that differs widely by region of the U.S. and by people's personal palettes. In Texas, you'll find chili made of cubed beef, but beans in Texas chili are often considered taboo. Cincinnati chili is made of tomatoes and ground beef. It is spiced with cinnamon, cloves, often chocolate and coffee, and it is served over cooked spaghetti.

Choose your favorite prepared smoky or mesquite barbecue sauce for this hearty oven chili.

Ingredients

  • 2 pounds boneless beef chuck pot roast OR beef stew meat, cut into 1/2-inch cubes

  • 4 garlic cloves, pressed

  • 2 cups coarsely chopped onions

  • 2 cups diced green bell pepper

  • 2 cans (15 ounces each) black beans, drained and rinsed

    Other varieties of canned beans such as kidney, Great Northern or red beans can be substituted for the black beans. Be sure to drain and thoroughly rinse the beans before adding them to recipes to reduce their sodium content.

  • 2 cans (14.5 ounces each) diced tomatoes in sauce, undrained

  • 1 can (8 ounces) tomato sauce

  • 3/4 cup smoky barbecue sauce

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons chili powder

  • Optional toppings: reduced-fat shredded cheddar cheese, reduced-fat sour cream and sliced green onions

Directions

  1. Preheat oven to 350ºF. Trim any visible fat from meat using Chef’s Knife; cut meat into 1/2-inch cubes and place in Stoneware Baking Bowl. Press garlic over meat using Garlic Press. Coarsely chop onions using Food Chopper. Dice bell pepper using Chef’s Knife. Add onions, bell pepper, beans, tomatoes, tomato sauce, barbecue sauce, vinegar and chili powder to baking bowl; mix well. 

  2. Cover bowl with Deep Dish Baker. Bake 2 1/2 hours or until meat is tender. Using Oven Mitts, carefully remove baker from baking bowl, lifting away from you. Serve with toppings, if desired. 

Yield: 12 servings of 1 cup

Nutrients per serving: 250 Calories (24% from fat), 7g Total Fat, 250g Saturated Fat, 75mg Cholestrol, 20h Carbohydrate, 28g Protein, 540mg Sodium, 4g Fiber

U.S. Diabetic exchanges per serving: 1 starch, 3 low-fat meat, 1 vegetable (1 carb)

Anna
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