Oven Chili

I found this recipe in a Pampered Chef Stoneware Cookbook. I like the flavor of chili but have never been a bean lover. This recipe is full of onions, tomatoes, peppers and lean beef. Just one can of beans to serve 10 people. I knew it would be a winner. It was and continues to be a family favorite. I have had requests to add more beans. Sometimes I do. 

HEARTY OVEN CHILI

2½ Pound boneless beef rump roast—trimmed of excess fat and cut in ½ inch cubes
4 garlic cloves, pressed
2 Tablespoons chili powder
1½ teaspoons dried oregano leaves
¾ teaspoon ground cumin
¼ teaspoons black pepper
2 cups onions, coarsely chopped
2 cups green bell pepper, coarsely chopped
3 cans (14½ ounces each) diced tomatoes, I give them a spin with my Immersion Blender
2 cans (8 ounces each) tomato sauce
1-2 cans (15.5 ounces) pinto or black beans, drained and rinsed

Sprinkle garlic and seasonings over beef cubes; stir to coat meat. Add vegetables and beans. Put in stoneware baker or heavy pan. Cover and bake at 350 for 2½-3 hours until meat is tender. Serve with tortilla chips, shredded cheese, sliced olives, chopped green onions and sour cream. Serves 10
This can also be cooked in a large crock pot on high 4-6 hours or until meat is tender.