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Baked Chili Recipe
Baked Chili Recipe photo by Taste of Home

Baked Chili Recipe

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4.5 13
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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 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.


  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

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.

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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!"

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."

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."

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."

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."

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