Baked Chili
Originally published as Baked Chili in Taste of Home April/May 1999, p29
This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals.
- Preparing Time: 20 minutes
- Total Time: 35 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1/2 cup milk
- 1 large onion chopped
- 1 egg
- 1 pound ground beef
- 1/2 cup sour cream
- 1/2 teaspoon sugar
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 large green pepper chopped
- 15 oz tomato sauce
- 1 cup cornmeal
- 16 oz kidney beans rinsed and drained
- 15 1/4 oz whole kernel corn drained
- 14 1/2 oz hunt'sâ® diced tomatoes undrained 1 can (4 ounces) chopped green chilies
- corn bread biscuits:
- Carbohydrate 59.5406015944817 g
- Cholesterol 68.3417056198322 mg
- Fat 13.3136871851464 g
- Fiber 8.17485242491643 g
- Protein 22.1037208375413 g
- Saturated Fat 5.06904407533127 g
- Serving Size 1 1 Serving (408g)
- Sodium 983.942628743111 mg
- Sugar 51.3657491695652 g
- Trans Fat 1.63214000438306 g
- Calories 437 calories
In a Dutch oven or soup kettle, 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 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.
