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.