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Baked Chili

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

Printed from tasteofhome.com Aug 21, 2008

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Baked Chili cont.

1/2 cup sour cream

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.