chili cassarole
(1 rating)
Back in the early 1970's we had a fellowship lunch after church every month. Someone made this cassarole and we have enjoyed it many times since. It makes a large amount so it's great for that camping trip or family cookout as well as a great dish to take to a potluck. This dish also freezes very well so it can be divided and frozen in smaller batches.
►
(1 rating)
yield
20 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For chili cassarole
-
6 slicebacon
-
3 mdonions
-
2 mddiced green peppers
-
2 clovegarlic, minced
-
3 lbground beef
-
415 - 20 oz cans red kidney beans
-
316 oz cans tomatoes
-
16 oz can tomatoe paste
-
1/4 cchili powder
-
1 1/8 Tbspsalt
How To Make chili cassarole
-
12 1/2 hours before serving: In an 8 quart dutch oven over medium low heat cook bacon until browned. Remove bacon to paper towels to drain. Crumble bacon and set aside.
-
2Cook onions, green peppers, and garlic until tender. About 10 minutes, stirring frequently. With slotted spoon remove to small bowl.
-
3In remaining fat cook beef until brown, add bacon, onion mixture, beans(with liquid), tomatoes, tomatoe paste, chili powder and salt. Stir to break up tomatoes. Cook till heated thru and flavors blend. I like to simmer for half an hour or so but I have at times just brought it to a simmer and served. Goes well with a dollop of sour cream and a sprinkle of grated cheese and onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT