Grep4Dinner

Oven Baked Chili

Yield 6 to 8 servings

• I clove garlic
• 1 1/2 cups diced onions
• 1 tablespoon butter or margarine
• 1 1/2 pounds lean ground beef
• 2 cans kidney red kidney beans (undrained)
• 1 can (28 ounces) whole tomatoes (undrained)
• 3/4 cup chopped green pepper
• 2 teaspoons mild chili powder
• 1 1/2 teaspoons salt
• 1 tablespoon sugar

• Saute garlic and onions in butter or margarine until limp.
   Add ground beef and saute until all red is gone.
• Add kidney beans.  Pour tomatoes into a small bowl
  and break up with a fork.  Add to bean and beef mixture
• Add green pepper, chili powder, salt and sugar.
   Simmer or 20 to 30 minutes.
• Pour mixture into a baking dish and bake in a preheated 325
  degree oven for about 2 hours.  If it seems to be getting dry,
  put on a lid the last hour of cooking.
• Server with toasted tear-offs or crusty bread.

Toasted Tear-Offs
Yield:  about 8 servings

• 1 loaf unsliced bread
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup butter, softened
• 2 teaspoons onion juice 
• 2 teaspoons paprika

Remove crust from bread; cut into 1-inch think slices but do not cut
through bottom.  Then slice in half lengthwise vertically
without cutting through bottom.  Combine 1/2 cup of the
cheese, butter and onion juice.  Spread between, on sides and
top of each section of bread.  Press loaf together; sprinkle
remaining  1/2 cup cheese on top.  Sprinkle over
loaf.  Bake in a preheated 400-degree oven for 15 minutes and
serve hot.