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. |
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