Soups: Baked Chili

This is a recipe that I just started making. This chili has cornbread on top of it and my husband loves cornbread. Also, this is a chili that is easy for me to make vegetarian, which is perfect for me because I don't eat much meat and I love chili. I hope to be able to make this recipe and variations of this recipe for my children.

Baked Chili

1 lb. Ground Beef

1 large Onion, chopped

1 large Green Pepper, chopped

1 can (16 oz.) Kidney Beans, rinsed and drained

1 can (15-1/4 oz.) Whole Kernel Corn, drained

1 can (14-1/2 oz.) Diced Tomatoes, undrained

1 can (4 oz.) Chopped Green Chilies

2 tsp. Chili Powder

1 tsp. Salt

1 tsp. Ground Cumin

1/2 tsp. Sugar

1/2 tsp. Garlic Powder

Cornbread Biscuits

1 cup All-Purpose Flour

1 cup Cornmeal

2 tsp. Baking Powder

1/8 tsp. Salt

1 Egg

1/2 cup Milk

1/2 cup Sour Cream

In a pan over medium heat, cook beef (I just take it out), 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 baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400 degrees for 15-17 minutes or until biscuits are lightly browned.