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Baked Chili

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“I was going to make the traditional chili this weekend and found this recipe in one of my TOH magazines. It came out really good and was better on the next day. Give it try!”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain.
  2. Add remaining ingredients; bring to a boil, stirring occasionally.
  3. Reduce heat; cover and simmer for 10 minutes.
  4. Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl.
  5. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.
  6. Transfer chili to an ungreased 13-in. x 9-in. x 2-in. baking dish.
  7. Drop batter by heaping teaspoonfuls onto hot chili.
  8. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

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