Kosher Chili Bake Recipe

About this recipe

A hearty and flavorful kosher chili bake, perfect for a comforting dinner. Packed with protein-rich beans, fresh vegetables, and a blend of spices, this dish is sure to satisfy.

Ingredients

• 25 g Parsley
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 125 g Red Bell Pepper
• 100 g Garlic - Single Clove
• 1 Kg Kissan Tomato Paste
• 1 kg Rajdhani Red Rajma
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 250 g Mirchi Powder (Bedagi)
• 60 Ml Tabasco Red Pepper Sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat a large skillet over medium heat. Add 2 tablespoons of olive oil, then sauté 2 diced onions, 1 diced red bell pepper, and 3 minced garlic cloves until the onions are tender, about 5-7 minutes.
3. Add 2 pounds of extra lean ground beef to the skillet. Cook, breaking it up with a spoon, until the beef is browned and no longer pink, about 8-10 minutes. Drain any excess fat.
4. Stir in 1 teaspoon of salt, 2 teaspoons of chili powder, 1/4 cup of chopped fresh parsley, 1 can (15 oz) of tomato sauce, 1 can (6 oz) of tomato paste, 1 can (15 oz) of kidney beans (drained and rinsed), and 2 teaspoons of pepper sauce. Mix well to combine.
5. Transfer the mixture to a 3-quart baking dish. Spread it out evenly and cover with aluminum foil.
6. Bake in the preheated oven for 25-30 minutes, until the flavors meld together and the dish is heated through.
7. Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.