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LOCATION: Recipes >> Entrée Pies >> Chili Cornbread Pie 03

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Baked Chili

1 pound ground beef
1 onion, chopped
1 large green pepper, chopped
16 oz can kidney beans, rinsed and drained
15 1/4 oz can whole kernel corn, drained
15 oz can tomato sauce
14 1/2 oz can diced tomatoes, undrained
4 oz can chopped green chilies
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder

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

In a Dutch oven 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 13x9x2 inch baking dish. Drop batter by
heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400 for
15-17 minutes or until biscuits are lightly browned. Yield 8
servings.

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