Muffin-topped chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 2 | mediums | Onions,chopped |
| 1 | can | Kidney beans(15 1/2oz) |
| 1 | can | Tomatoes(28oz) |
| 1 | can | Tomato sauce(8oz) |
| 1 | cup | Chopped green pepper |
| 4 | tablespoons | Chili powder |
| 1 | tablespoon | Salt |
| ⅛ | tablespoon | Cayenne red pepper |
| ⅛ | tablespoon | Paprika |
| 1 | cup | Biscuit baking mix |
| 2 | tablespoons | Cornmeal |
| 1 | Egg | |
| ⅓ | cup | Milk |
| 1 | tablespoon | Cornmeal |
Directions
CHILI
BATTER
Cook and stir meat and onions in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in kidney beans (with liquid), tomatoes (with liquid) and remaining ingredients; break up tomatoes.
Heat to boiling. Reduce heat; simmer uncovered until of desired consistency, about 15 minutes.
Heat oven to 425'. Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat vigorously ½ minute. Pour hot Chili con Carne into ungreased 3-quart casserole. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespoon cornmeal. Bake uncovered 25 minutes.
Posted to EAT-L Digest 11 Feb 97 by Martha Sheppard <marthahs@...> on Feb 12, 1997.