Chili-in-the-Oven
From:	Cindy, Alberta, Canada
Comments:	Preparation time: 10 minutes Cooking time: 40 minutes Using 1 [19-ounce / 540 mL] can diced tomatoes = using 1 cup [250 mL] beef broth.
Servings:	6
Ingredients	Preparation
3/4 pound [340 g] lean ground beef 1 onion, chopped 1 [28-ounce / 796-mL] can tomatoes or 1 [19-ounce / 540-mL] can tomato dices 1/2 to 1 cup [125 to 250 mL] beef broth 1 [14-ounce / 398-mL] can red kidney beans, drained 1 green bell pepper, membranes removed and seeded, chopped 1 tablespoon [15 mL] chili powder 1/2 teaspoon [2.5 mL] cumin 2/3 cup [160 mL] converted rice 3/4 cup [175 g] shredded Cheddar cheese	Prehaet oven to 350°F [180°C]. In a large, non-stick skillet, over medium heat, cook ground beef and onion, stirring, for 3 to 5 minutes, until beef is no longer pink and onion is soft; drain off fat. Add beef broth, tomatoes, red kidney beans, green pepper, chili powder and cumin. Bring to boil over high heat. Stir in rice. Spoon into a 12-cup [3-L] casserole. Bake, covered, for 25 minutes. Stri well before sprinkling with shredded cheese. Bake, uncovered, for 10 minutes, until rice is tendre and cheese is browned and bubbly.