Baked Chili Recipe

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Baked Chili Recipe

This is a recipe
that’s a bit different from most other
chili recipes that I make. 
The ground meat in the recipe is actually used to make meatballs,
then a chili sauce is made and the entire dish is baked.  It
frees up your stovetop and makes delicious leftovers.  I also
use my leftover red wine in the chili sauce.  I hate to throw
wine out after it’s been open 1 day too long, so this is a method
for me not to waste the extra wine.

Kids that aren’t
fond of chili will usually eat the meatballs from this baked chili
recipe.  It’s a meal that can be made ahead and then warmed so
you can have an easy night of food prep.

Prep time:

Cooking time:

8 servings


Baked Chili Recipe
Ingredients

For the meatballs:

1 pound ground beef
1 pound ground pork
1/4 cup bread crumbs
2 minced garlic cloves
1/4 tsp black pepper
1 tsp dried oregano

1/2 tsp dried basil
1/2 tsp dried thyme
1 Tbsp dried parsley or 1/4 cup fresh
•  2 tsp Worcestershire sauce
•  2 Tbsp grated Romano cheese
•  1 tsp salt
•  2 eggs, beaten
1/2 cup 2% milk
2 Tbsp vegetable oil
1 teaspoon dried thyme
1 teaspoon dried oregano

Baked Chili Meatballs Directions

In a large mixing bowl, combine ground beef, ground pork, bread
crumbs, garlic, pepper, oregano, basil, thyme, parsley,
Worcestershire sauce, cheese, salt, eggs and milk.

Using clean, moistened hands mix the ingredients until just
combined.  Form 1 and 1/2 inch meatballs and set aside until
finished forming all meatballs.

Heat the vegetable oil over medium high heat in a skillet.  Add
meatballs in batches to the oil and brown all over.  Transfer
the meatballs when browned to a paper towel to drain.

Reserve 2 Tbsp of meatball drippings to use in the sauce.

For the chili sauce:

1 large onion, finely chopped
2 minced garlic cloves
1 can (14.5oz) of diced tomatoes, undrained
1 8oz can tomato sauce
2 Tbls chili powder
1 tsp salt

2 tsp dried oregano
1 tsp dried basil
1 and 1/2 Tbls all purpose flour
•  1 cup red wine(split into 1/4 cup and 3/4 cup)
•  2 cans (15 oz) drained red kidney beans
 

Preheat oven to 350 degrees.

Put the reserved meatballs dripping in a large saute pan and heat
over medium heat.  Add onions and garlic and saute until the
onions are slightly soft.

Add the diced tomatoes, tomato sauce, chili powder, salt, oregano,
basil, and 1/4 cup red wine.  Heat to boiling, reduce heat and
simmer for 5 minutes.

Place meatballs in a large casserole dish and pour chili sauce over
meatballs.  Cover with lid.

Bake for 1 hour.

In a small bowl, mix flour together with 3/4 cup red wine. 
Stir into chili and meatballs.

Add kidney beans and stir.

Cover and bake for an additional 30 minutes at 350 degrees.

By


Testimonials

Baked Chili Recipe
Reviewed by Teafortwo

 Your Baked Chili Recipe is simply delicious! It’s reminiscent of a plate full of
juicy meatballs, but instead, satisfies with its chili awesomeness. I really
like the combination of the ground pork and ground beef in the ingredients. I’ve
done meatloaves this way, and mixing the meats definitely adds flavor and
moistness. The meatballs are well seasoned, and with the addition of the
delicious oniony chili sauce, this recipe is sure to please even the pickiest of
chili fanatics.  Thanks!  

 Rating: 4