Hearty Baked Beef and Bean Chili with Cornbread Biscuits
This comforting one-pot meal features a robust, tomato-based chili packed with ground beef, kidney beans, and vegetables, topped with fluffy cornbread biscuits for a satisfying and flavor-packed dinner.
Instructions
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1
In a Dutch oven or large pot, cook the ground beef, onion, and green pepper over medium heat until the beef is no longer pink. Drain any excess fat.
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2
Add the remaining chili ingredients (kidney beans, corn, tomato sauce, diced tomatoes, green chiles, chili powder, salt, cumin, sugar, and garlic powder) to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
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3
Meanwhile, in a separate bowl, combine the flour, cornmeal, baking powder, and salt for the cornbread biscuits. Beat the egg, milk, and sour cream until smooth, then stir the wet ingredients into the dry ingredients just until moistened.
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4
Transfer the chili to an ungreased 13x9-inch baking dish. Drop the cornbread batter by heaping teaspoonfuls onto the hot chili. Bake, uncovered, at 400°F for 15-17 minutes or until the biscuits are lightly browned.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
