Baked Chili

1 pound ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (16-oz) kidney beans, rinsed and drained
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) tomato sauce
1 can (14-1/2 ) diced tomatoes, undrained
1 can (4 oz) chopped green chiles
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
½ tsp sugar
½ tsp garlic powder

Corn Bread Biscuits:
1 cup flour
1 cup cornmeal
2 tsp baking powder
1/8 tsp salt
1 egg
½ cup milk
½ 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 the next 10 ingredients; bring to a boil, stirring occasionally.  Reduce the 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 x 9 “ 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.