Ingredients for Baked Chili
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- Whole Kernel Corn
- Tomato Sauce
- Diced Tomatoes
- Green Chilies
- 2 tablespoons chili powder
- 1 1/2 teaspoons salt
- 1 tablespoon ground cumin
- Sugar
- Garlic Powder
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1/4 cup sour cream
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
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How to Make Baked Chili
- In a large Dutch oven or soup kettle, brown 1 lb ground beef over medium heat. Add 1 medium onion, chopped, and 1 green bell pepper, chopped, and cook until the beef is no longer pink.
- Drain off any excess grease.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 1 (10 ounce) can diced tomatoes and green chilies (undrained), 1 cup beef broth, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the chili to a boil, stirring occasionally.
- Reduce heat to low, cover, and simmer for 10 minutes.
- While the chili simmers, prepare the biscuits: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1/2 cup milk, and 1/4 cup sour cream until smooth.
- Gently stir the wet ingredients into the dry ingredients just until moistened. Do not overmix.
- Preheat oven to 400°F (200°C). Pour the chili into an ungreased 13x9x2 inch baking dish.
- Drop the biscuit batter by heaping teaspoonfuls onto the hot chili.
- Bake uncovered for 15-17 minutes, or until the biscuits are golden brown and the chili is bubbly.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
36g
Fat
30g
Carbs
18g
