Recipe by Sassy in da South
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!
Top Review by Mom to two picky eaters!
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.
- 1 lb ground beef
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1 (15 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can green chilies, chopped
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon garlic powder
CORN BREAD 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
Directions See How It's Made
- In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain.
- Add remaining ingredients; bring to a boil, stirring occasionally.
- Reduce heat; cover and simmer for 10 minutes.
- Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl.
- Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.
- Transfer chili to an ungreased 13-in. x 9-in. x 2-in. baking dish.
- Drop batter by heaping teaspoonfuls onto hot chili.
- Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.