Baked Chili Recipe

4.5 14 18
Baked Chili Recipe
Baked Chili Recipe photo by Taste of Home
Publisher Photo

Baked Chili Recipe

Read Reviews
4.5 14 18
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Baked Chili in Taste of Home April/May 1999, p29

Nutritional Facts

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

  • 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
  1. 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.
  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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Reviews forBaked Chili

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MY REVIEW
2124arizona User ID: 845443 268343
Reviewed Jun. 24, 2017

"The biscuits on top add so much to this comforting chili."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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 :)"

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

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

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