* Exported from MasterCook * Baked Chili Recipe By :Taste of Home April/May 1999 Serving Size : 8 Preparation Time :0:00 Categories : A New Recipe To Share Beef Soup And Stew Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Ground Beef 1 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 Oz.) Diced Tomatoes -- undrained 1 Can (4 Oz.) Chopped Green Chilies 2 Teaspoons Chili Powder 1 Teaspoon Salt 1 Teaspoon Ground Cumin 1/2 Teaspoon Sugar 1/2 Teaspoon Garlic Powder CORN BREAD 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 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. 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 13x9x2 inch 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. - - - - - - - - - - - - - - - - - - - From: "Laurie Sanders" Newsgroups: rec.food.recipes Date: Sat, 09 Sep 2000 04:14:25 GMT