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Big Batch Chili-In-The-Oven

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  • Prep 20 min
  • Total 55 min
  • Servings 10
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Football fans will cheer when you kick your party off with this super chili. And, the pre-game prep is easy - cook and serve in one dish.
Created Aug 25, 2009
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  • 2 lbs (1 kg) lean ground beef, chicken or turkey
  • 2 jars (each 650 mL) Old El Paso* Thick N' Chunky Salsa
  • 2 cans (each 19 oz/540 mL) kidney beans or black beans, drained and rinsed
  • 4 cups (1 L) water
  • 2 pouches (each 39 g) Old El Paso* Chili Seasoning Mix
  • 1 cup (250 mL) long grain rice
  • 2 cups (500 mL) shredded Cheddar or Monterey Jack cheese, divided
  • sliced green onions and shredded Cheddar cheese if desired


  • 1
    Heat oven to 350°F (180°C). Brown beef in Dutch oven or large saucepan over medium-high heat; drain.
  • 2
    Add salsa, beans, water and chili seasoning mix. Bring to a boil and stir in rice.
  • 3
    Spoon into two 9x13-inch (23x33 cm) rectangular baking pans. Cover and bake for 30 minutes.
  • 4
    Into each pan, stir in 1 cup (250 mL) of the shredded cheese. Bake, uncovered for 5 minutes until rice is tender and cheese is melted.
  • 5
    Top with additional cheese and green onion if desired.

Expert Tips

  • Tip 1
    Kitchen Tips: Turn up or down the heat by choosing mild, medium or hot Old El Paso* Thick N' Chunky Salsa.
  • Tip 2
    Time Savers: Make Ahead: Assemble, refrigerate up to 24 hours and add 10 minutes to baking time.
  • Tip 3
    Freeze: Cool before freezing. Freeze in individual containers or as a whole casserole. Freeze upto 3 months.

Nutrition Information

No nutrition information available for this recipe
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