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Baked Chili Recipe

Baked Chili Recipe photo by Taste of Home

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This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals.

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Baked Chili Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

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

Directions

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. 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.

Nutritional Facts 1 serving (1 cup) equals 411 calories, 12 g fat (5 g saturated fat), 76 mg cholesterol, 1,094 mg sodium, 51 g carbohydrate, 8 g fiber, 22 g protein.

Originally published as Baked Chili in Taste of Home April/May 1999, p29

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Baked Chili

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Reviewed on Jun. 23, 2012 by toddandfawn

I make this chili all the time - and all ways get rave reviews from family and friends. For those who like a little more kick, I add some sliced [from jar] jalapenos to their portion, or have some in a separate bowl for those who would like to add some.

Reviewed on Dec. 21, 2011 by zdb2010*

This was awesome - thick and hearty. I did omit the corn and simmered it for an extra 20 mins but still great and much quicker to make than my other chilli recipes.

Reviewed on Dec. 22, 2010 by susany

This is a family favorite. I make it without the corn and green chilies and serve it over rice. It is just great.

Reviewed on Mar. 04, 2010 by kimtrem

This recipe was good, but it was definitely missing the "kick" that chili usually has. I think the ingredients needed more time to simmer together. Try it in a crockpot. Does make great leftovers though :)

Reviewed on Feb. 14, 2010 by carriedwyer

I love this recipe. The cornbread compliments the chili perfectly!

Reviewed on Jan. 07, 2010 by Cooking N Maize

I would spice it up a little more and cook the chili a little longer to develope the favors. It was good over all and easy.

Reviewed on Nov. 14, 2009 by Hannahb

Very good chili, also very thick. The cornbread dumplings were also delicious. I added some water to the chili and it still came out very thick, but still tasted great!

Reviewed on Jan. 20, 2009 by susannette

This is a very good chili recipe. We enjoyed it very much. The dumplings are delicious. Will make again. sc

Reviewed on Nov. 24, 2008 by bill33

This is a very good chili recipe. We enjoyed it very much. The dumplings are delicious. Thank you ofr your wonderful recipes we really enjoy them. cpresley, NC