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Soups -
Baked Chili with Cornbread Biscuits
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| INGREDIENTS |
- 1 pound ground beef
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1 large onion, chopped
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1 large green pepper, chopped
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1 (16-ounce) can kidney beans, drained and rinsed
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1 (15-ounce) can tomato sauce
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1 (14 1/2-ounce) can diced tomatoes, undrained
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1 (4-ounce) can chopped green chilies
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2 teaspoons chili powder
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1 teaspoon salt
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1 teaspoon ground cumin
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1 teaspoon sugar
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1/2 teaspoon garlic powder
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Cornbread Biscuits:
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1 cup all-purpose flour
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1 cup cornmeal
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2 teaspoons baking powder
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1/8 teaspoon salt
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1 egg
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1/2 cup milk
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1/2 cup sour cream
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| INSTRUCTIONS |
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. |
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