Baked Chili

• 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
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/2 cup sour cream

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 400u0b0 for 15-17 minutes or until biscuits are lightly browned.

ground beef, onion, green pepper, kidney beans, whole kernel corn, tomato sauce, tomatoes, green chilies, chili powder, salt, ground cumin, sugar, garlic, flour, cornmeal, baking powder, salt, egg, milk, sour cream

Taken from www.tasteofhome.com/recipes/baked-chili/ (may not work)