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Baked Chili

TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD: 8 servings.
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.

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 chiles
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • CORNBREAD BISCUITS:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/2 cup 2% milk
  • 1/2 cup sour cream

Directions

  • 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 13x9-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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