Ingredients
1 pound ground beef1 large onion, chopped1 large green pepper, chopped1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 can (4 ounces) chopped green chilies2 teaspoons chili powder1 teaspoon salt1 teaspoon ground cumin1/2 teaspoon sugar1/2 teaspoon garlic powderCORN BREAD BISCUITS:1 cup all-purpose flour1 cup cornmeal2 teaspoons baking powder1/8 teaspoon salt1 large egg1/2 cup milk1/2 cup sour cream
Preparation
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. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.
