Baked Chili

Serves: 8
Total Calories: 353


1 pound ground beef
1 large onion, chopped
1 large green pepper, chopped
1 (16-ounce) can kidney beans, rinsed and drained
1 (15 1/4-ounce) can whole-kernel corn, drained
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomato
1 (4-ounce) can diced green chili
2 teaspoons chili powder
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Cornbread 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 or large 4-quart pan, cook beef, onion, and green pepper over medium heat until meat is cooked through. Drain. Rinse and drain kidney beans; add to meat mixture. Add drained corn, tomato sauce, tomatoes, green chiles, chili powder, sugar, salt, cumin, and garlic powder. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes.

Cornbread Biscuits:
Combine flour, cornmeal, baking powder, and salt in a medium bowl. In a separate bowl, beat egg, milk, and sour cream until smooth; stir into dry ingredients just until moistened. Set aside.

Transfer Chili to an ungreased 9x13-inch baking dish. Drop biscuit batter by heaping teaspoonfuls onto hot Chili. Bake uncovered at 400° for 15–17 minutes or until biscuits are lightly browned.

Nutritional Facts:

Serves: 8
Total Calories: 353
Calories from Fat: 59

This Baked Chili recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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