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    Baked Chili


    Source of Recipe


    taste of home

    List of Ingredients




    1 pound ground beef
    1 large onion chopped
    1 large green pepper chopped
    1 can (16 ounces) kidney beans, rinsed and drained
    1 can (15-1/4 ounces) whole kernel corn, drained
    1 can 15 ounces) tomato sauce
    1 can 14-1/2 ounces) diced tomatoes, undrained
    1 can (4 ounces) chopped green chilies
    2 teaspoons chili powder
    1 teaspoon salt
    1 teaspoon ground cumin
    1/2 teaspoon sugar
    1/2 teaspoon garlic powder

    CORN BREAD BISCUITS:
    1 cup all-purpose flour
    1 cup cornmeal
    2 teaspoons baking powder
    1/8 teaspoon salt
    1 egg
    1/2 cup milk
    1/2 cup sour cream

    Recipe



    In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes.

    Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.

    Transfer chili to an ungreased 13-in. x 9-in. x 2-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned. Yield: 8 servings.

 

 

 

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