Oven Baked Chili

By alexisknibbs on Sep 2, 2024

Oven Baked Chili

The children are either back at school or going back to school soon. For me this means the 'lazy' summer is over. It's time to start planning my days without my son again. That also means planning the menu so I can fit in around all the new plans in the house.

Although this meal is slightly time consuming it's a great dish to have to hand. You could prepare it all in advance and cook it off when you want to eat it. It's one of those dishes that could be left in the oven or cooked and frozen. On busy days it's a perfect meal to take from the freezer and heat up. We loved it and we hope you will too.

What freezer meals do you have ready on busy weeks? Let me know in the comments below and please don't forget to like and follow me.

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Equipment

Bowl with lid (if possible)
Large saucepan
Sharp knife
Chopping board
Frying pan or large saucepan with lid
Tablespoon
Teaspoon

Ingredients

Dried black beans x 200gs or 1 240g tin
Mince beef x 500g
Onion x 1
Garlic x 2 cloves
Carrot x 1
Courgette x 1
Tomatoes x 1 tin
Mild, medium or hot chili powder x 1 tsp
Ground ginger x 1 tsp
Smoked paprika x 1 tsp
Ground sweet cinnamon x 1 tsp
Dried oregano x 1 tsp
Chicken stock x 200mls
Tamari or soy sauce x 2 tbsp
Salt and pepper to taste
Spinach x 1 handful
Coriander x 1 handful

Method

Put the black beans into the large bowl, if you haven't already then cover in enough water and then a couple of inches above.
Soak the beans in the fridge overnight.
You may want to use a bowl with a lid.
The next day remove the beans from the fridge and pour any excess water through the colander.
Rinse under the tap.
Put the beans into the large saucepan.
Again pour enough water to cover the beans plus a two inches above.
Add in the baking powder and salt to your taste.
Turn the hob onto high and bring to the boil.
When the pan starts to boil turn the heat down to low.
Leave to simmer until most of the water has disappeared.
Then drain through the colander and rinse under the tap.
Set to one side.
Peel and grate the carrot and courgette.
Peel, slice and dice the onion and the garlic.
Put all these ingredients to one side.
Preheat the oven to 160°C or gas mark 4.
Place a large frying or saucepan with lid onto a high heat on the hob.
Add in the onions and fry until they start to soften.
Next add in the garlic and fry for a further minute or so.
Now add in the grated carrot and courgette.
Fry these ingredient for a further few minutes.
Add in the beef mince and fry until it starts to go a golden brown colour.
It should take about 5 minutes or so.
Once the beef is cooked sprinkle over the mild, medium or hot chilli powder, ground ginger, ground sweet cinnamon, smoked paprika, dried oregano and salt and pepper to taste.
At this point add in the cooked beans or tinned beans.
Mix these ingredients together for a further minute or so.
Then pour over the tomatoes, bone broth or chicken stock and the tamari or soy sauce.
Turn the heat down, if you haven't already to a medium to low heat and leave to simmer for about 20 - 30 minutes.
Or until the sauce looks jammy and there's no liquid left when you pull a spoon along the base of the pan.
Put a lid on and place into the oven for 1 - 1.5.
When ready to eat carefully remove from the oven.
Chop the spinach and coriander and put it into the pan.
Carefully stir these into the chili until they wilt down.
Serve with cooked rice or quinoa.
Then enjoy.

Oven Baked Chili

Oven Baked Chili was a yummy dinner we all enjoyed. It was time consuming but the efforts were worth the results. It's a great dish to make and freeze. You could make double of this meal and freeze the leftovers for another occasion. Plus it's easy to prepare and cook. It also make tasty leftover the next day too. However you decide to eat this dinner, as always, please enjoy. Thank you. xxx