Real Recipes From Real Home Cooks ®

chili cassarole

(1 rating)
Recipe by
Stephanie Morris
Valley Springs, CA

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 slice
  • 3 md
  • 2 md
    diced green peppers
  • 2 clove
    garlic, minced
  • 3 lb
    ground beef
  • 4
    15 - 20 oz cans red kidney beans
  • 3
    16 oz cans tomatoes
  • 1
    6 oz can tomatoe paste
  • 1/4 c
    chili powder
  • 1 1/8 Tbsp

How To Make chili cassarole

  • 1
    2 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.
  • 2
    Cook onions, green peppers, and garlic until tender. About 10 minutes, stirring frequently. With slotted spoon remove to small bowl.
  • 3
    In 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.

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