Baked Chili Recipe
Baked Chili Recipe photo by Taste of Home
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Baked Chili Recipe

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4.5 13 17
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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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings


  • 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
  • 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

Nutritional Facts

1 cup: 411 calories, 12g fat (5g saturated fat), 76mg cholesterol, 1094mg sodium, 51g carbohydrate (9g sugars, 8g fiber), 22g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Baked Chili in Taste of Home April/May 1999, p29

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mcwirth User ID: 1613931 226763
Reviewed May. 23, 2015

"I've made this recipe a number of times as written and my husband loves it! It's a good way to get a different veggie into him because he's very limited on which ones he'll eat. Today I'm planning to double the batch and kick up the heat a little with some extra spices. Can't wait for dinner tonight! Oh, I don't do the biscuits; just simmer on stovetop and serve with rice, crackers, or potatoes!"

sugeri User ID: 1011697 218606
Reviewed Jan. 23, 2015

"We love this chili. I usually substitute black beans for the corn and use spicy red pepper tomatoes and more chili powder for a bit more kick. I also let it simmer for an hour or so before adding biscuits and baking."

stayceleigh User ID: 3366111 213809
Reviewed Dec. 2, 2014

"Love this chili. Perfect cold weather meal! I'm picky so I leave out onions, peppers, and chilies. For the diced tomatoes, I use the hunts diced tomatoes with basil garlic and oregano. I let the mixture simmer for at least an hour before putting it in the oven to cook the biscuits."

dschultz01 User ID: 1076910 28965
Reviewed Aug. 29, 2014

"This was easy to make, but as far as chili goes, I've had much better. It was ok, but I probably won't make this one again."

toddandfawn User ID: 4545205 65688
Reviewed Jun. 23, 2012

"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."

zdb2010* User ID: 5656030 70281
Reviewed Dec. 21, 2011

"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."

susany User ID: 1736257 51984
Reviewed Dec. 22, 2010

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

kimtrem User ID: 4150879 54618
Reviewed Mar. 4, 2010

"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 :)"

carriedwyer User ID: 1769340 72047
Reviewed Feb. 14, 2010

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

Cooking N Maize User ID: 4702398 71227
Reviewed Jan. 7, 2010

"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."

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