Chili in the Oven

  • Mild
  • 50 Minutes
  • Beef
  • Serves 6
  • Soups & Chilis
Everyone loves a great bowl of chili while watching the big game. Salsa, rice & cheese give a new spin to this oven-baked version! You can assemble ahead of time and refrigerate - just add 10 minutes to the first bake time.


  • 1 lb (500 g) lean ground beef
  • 1 jar (650 mL) Old El PasoTM Thick N' Chunky Salsa
  • 1 can (19 oz/540 mL) black beans, drained
  • 2 cups (500 mL) water
  • 1 pouch (39 g) Old El PasoTM Chili Seasoning Mix
  • 2/3 cup (150 mL) long grain rice
  • 1 cup (250 mL) Monterey Jack Cheese, shredded
  • 4 slices processed cheese


  • Heat oven to 350°F (180°C). Brown beef in skillet over medium-high heat; drain.
  • Add salsa, beans, water and chili seasoning mix. Bring to a boil and stir in rice.
  • Spoon into a 13x19-inch (22x33 cm) baking dish. Cover and bake for 30 minutes.
  • Stir in the shredded cheese. Arrange cheese slices over top of chili.
  • Bake, uncovered for 5 minutes until rice is tender and cheese is melted.

Expert Tips

Try substituting ground chicken or turkey for a lighter yet tasty alternative.