"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Chili Recipe

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This recipe for Baked Chili, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mickey Martin
Added: Wednesday, October 22, 2008


1 lb ground beef
1 large onion- chopped
1 large green pepper- chopped
1 can (16 oz) kidney beans- drained and rinsed
1 can (14.5 oz) whole kernel corn- drained
1 can (15 oz) tomato sauce
1 can (4 oz) chopped green chilies (optional)
2 tsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp sugar
1/2 tsp garlic powder
Corn bread biscuits:
1 C flour
1 C cornmeal
2 tsp baking powder
1/8 tsp salt
1 egg
1/2 C milk
1/2 C sour cream

Preheat oven to 400
1. Cook beef, onion, and green pepper in a Dutch oven. Drain oil.
2. Add remaining chili ingredients and bring to a boil, stirring occasionally. Reduce heat, cover, and simmer 10 min.
3. Meanwhile, combine flour, cornmeal, baking powder and salt. Set aside.
4. Beat egg, milk, and sour cream until smooth. Stir into dry ingredients until just moistened.
5. Transfer chili into an ungreased 9x13 inch baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake uncovered 15-17 min or until biscuits are lightly browned.

Number Of Servings:
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