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.

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