- 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
- In a Dutch oven 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.
Reviews forBaked Chili
"The biscuits on top add so much to this comforting chili."
"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!"
"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."
"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."
"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."
"This is a family favorite. I make it without the corn and green chilies and serve it over rice. It is just great."
"I love this recipe. The cornbread compliments the chili perfectly!"