Cast Iron Chili Bake

I tried a new recipe this week and thought I would share.  Even though it isn't new by any means, it was done differently then my normal chili.  This one was done all in a cast iron frying pan in the oven.  And I don't even know the actual name for it, this is what I called it.  Now that the holidays are over and it is freezing cold here in Nova Scotia this week, like -12 c, with a wind chill that feels a lot colder.  So what better then to have some comfort food.  The with the leftovers the next day I ate it as a dip with sour cream and multi grain tortillas.  Oh yum.  So here goes:


I will break it down for you.  I fried up some lean ground beef and an onion, chopped.  Drain any fat, put back in fry pan.  Add peppers & mushrooms (which I didn't have on hand), I used 1 can of chili seasoned tomatoes (which had peppers, which I was missing).  1 can of kidney beans (chili style), I added a can of Heinz tomato soup (personal choice, I also added 2 slices of cooked bacon, crumbled.  Whatever spices you like, for me it was S&P, chili powder, garlic powder (just a sprinkle) but if you like garlic go for the real thing.  Okay now it is time to put it in the oven at 300 degrees for 2 hours.  I put a cookie sheet underneath of it to prevent any spill over.  After 2 hrs, put grated mozzarella cheese on top, I used about 3/4 of a block.  Put back in the oven until cheese melts and browns up a little.  I put my broiler on, that was quick.

Add garlic toast, which I put the remaining cheese on top, and some multigrain chips and you have a meal.  I forgot the sour cream at this point which I think would have went well.