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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.
  • 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 large egg
  • 1/2 cup milk
  • 1/2 cup sour cream


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

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  • Jellybug
    Jan 22, 2019

    So easy to put together and those yummy biscuits on top is perfect. I made a salad and we were set. I loved that it was not too hot and my husband was loving the corn in the chili.

  • 2124arizona
    Jun 24, 2017

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

  • mcwirth
    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
    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
    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
    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
    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*
    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
    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.

  • hollyce24
    Apr 22, 2010

    No comment left