Savory Kosher Chili Bake Recipe

About this recipe

A hearty and flavorful chili bake perfect for dinner, featuring kosher-friendly ingredients and a blend of spices for a comforting meal.

Ingredients

• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 Kg Red Onion 1kg
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Chilli Powder Rajah
• - Mccormick Cumin Powder
• - Schwartz Garlic Powder 480g
• - Jalpur Crushed Red Chilli Pepper Flakes
• - Silver Spoon Granulated Sugar
• 400G Epicure Organic Red Kidney Beans
• 420G Kingsford Corn Starch, 420G

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large Dutch oven over medium heat, add 3/4 cup diced red onion. Cook until the onion is tender, about 5-7 minutes.
3. Add 1 teaspoon salt, 1 1/2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon sugar to the onion mixture. Stir well to combine.
4. Stir in 1 cup diced tomatoes and 2 cups cooked kidney beans. Mix thoroughly and let the mixture simmer on low heat for 10 minutes to allow the flavors to meld.
5. Sprinkle 1 tablespoon corn starch over the mixture and stir well to thicken the chili slightly.
6. Transfer the Dutch oven to the preheated oven and bake uncovered for 20 minutes, allowing the flavors to deepen.
7. Remove from the oven, let cool slightly, and serve warm. Enjoy your savory kosher chili bake!