Thick Oven-Baked Chili

A cold front arrived in Dallas today and brrr, is it cold! Time for some homemade chili!
Brittany first made this chili a few weeks ago when I visited her in Michigan. It was great to have since the sun barely came out and the temperature stayed in the 30s. Brit eats healthy, so she substituted lean ground turkey for the ground sausage. 
My mom made this same chili recipe last week, except she decided to keep the sausage. While the chili is good either way, the sausage adds a nice spicy flavor and tunes the dish up quite a bit. I loved it! 
If you’re wanting something filling, this is the recipe you need to try. The chili yields plenty of protein, so you won’t go hungry. FYI – There are tons of beans, so be aware.  🙂 
Finally, the chili tastes better the second day you eat it. On the first day, my dad said the chili had too much of a tomato taste to it. Like I said, the flavors blend better the second day.  Enjoy and stay warm!

Thick Oven-Baked Chili
1 Tbsp. vegetable oil
1 pound lean ground beef
1 pound ground sausage (we used turkey sausage)
1 yellow onion, chopped
2 cloves garlic, minced
2 cans (15 ounces) black beans, drained and rinsed
1 can (14 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 can (4 ounces) green chilies
2 bay leaves
1 tsp. salt
1 Tbsp. chili powder (or more to taste)
1 tsp. dried oregano
1/4 tsp. cayenne pepper
Freshly ground pepper to taste

1. Preheat oven to 325 degrees F.
2. In a dutch oven over medium heat, warm oil. Saute beef, sausage, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes. Add remaining ingredients and mix well.
3. Cover and bake 1 hour, stirring occasionally. Uncover and bake 30 minutes longer. Remove bay leaf and discard.
4. Serve, topped with sour cream, sliced green onions or grated cheddar cheese.

Recipe from: Barbara Bakes

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