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Soups - Baked Chili with Cornbread Biscuits

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 (16-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can tomato sauce
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 (4-ounce) can chopped green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • Cornbread 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, onions, and green peppers until meat is no longer pink; drain. Add the next nine ingredients; bring to a boil, stirring occasionally. Reduce heat. Cover and simmer for 10 minutes.
To make biscuits, combine flour, cornmeal, baking powder, and salt in a bowl. In a separate bowl, beat egg, milk, and sour cream until smooth; stir into dry ingredients until just moistened.
Transfer chili to an ungreased 13-x-9-x-2-inch baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 17 minutes or until biscuits are lightly browned.
Submitted By: Marie Delffs
Coffee Farmers Co-op
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