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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals. Ingredients:
1 pound ground beef |
1 large onion, chopped |
1 large green pepper, chopped |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (4 ounces) chopped green chilies |
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 king arthur unbleached 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:
1. 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.
2. 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.
3. Transfer chili to an ungreased 13-in. x 9-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. Yield: 8 servings.
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