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    You are in: Home / Recipes / Baked Chili Recipe
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    Baked Chili

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sassy in da South's Note:

    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!

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    Units: US | Metric



    1. 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. 2
      Add remaining ingredients; bring to a boil, stirring occasionally.
    3. 3
      Reduce heat; cover and simmer for 10 minutes.
    4. 4
      Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl.
    5. 5
      Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.
    6. 6
      Transfer chili to an ungreased 13-in. x 9-in. x 2-in. baking dish.
    7. 7
      Drop batter by heaping teaspoonfuls onto hot chili.
    8. 8
      Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

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    Ratings & Reviews:

    • on December 08, 2008


      This was good! I followed the recipe exactly, only used red beans instead of kidney. Also, I like Green Giant corn niblets, and it's an 11 oz. can, so I just used that. Otherwise, followed exactly, and it turned out great! The cornbread was a bit dry, but my DH and kids just broke the cornbread up into the chili and it was great. It went together really fast, actually, if you set the stuff out before hand, even premeasure the dry stuff, it would be a quick meal for a busy weeknight - plus the leftovers are almost better! Will make again.

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    Nutritional Facts for Baked Chili

    Serving Size: 1 (398 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 429.1
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 6.0 g
    Cholesterol 73.4 mg
    Sodium 1235.7 mg
    Total Carbohydrate 56.2 g
    Dietary Fiber 7.7 g
    Sugars 9.1 g
    Protein 21.4 g

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