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Baked Chili

 Baked Chili
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.
8 ServingsPrep: 20 min. Bake: 15 min.

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 King Arthur Unbleached 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

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Baked Chili (continued)

Directions (continued)

  • 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.