Source: Taste of Home Cookbook

Baked Chili
Chili and biscuits in one pot-- what could be better!
Serves: 8
Prep Time: 20 minutes
Cook Time: 30 minutes


1 pound ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can kidney beans, (16 ounces) rinsed and drained
1 can whole kernel corn, (15-1/4 ounces) drained
1 can tomato sauce, (15 ounces)
1 can diced tomatoes, (14-1/2 ounces) undrained
1 can chopped green chilies, (4 ounces)
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1 egg
1/2 cup sour cream
1/2 cup milk

To make the chili: cook the beef, onion, and green pepper in a Dutch oven over medium heat until the meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes.
Meanwhile, to make the biscuits: combine the 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. x 2-in. baking dish. Drop biscuit batter by heaping teaspoonfuls onto hot chili.
Bake, uncovered, at 400 degrees for 15-17 minutes or until biscuits are lightly browned.