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Muffin-Topped Chili Recipe

  • 8servings

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Source: www.yumyum.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb Ground beef

  2. 2 Medium onions,chopped

  3. 1 cn Kidney beans(15 1/2oz)

  4. 1 cn Tomatoes(28oz)

  5. 1 cn Tomato sauce(8oz)

  6. 1 c Chopped green pepper

  7. 4 ts Chili powder

  8. 1 ts Salt

  9. 1/8ts Cayenne red pepper

  10. 1/8ts Paprika

  11. 1 c Biscuit baking mix

  12. 2 tb Cornmeal

  13. 1 Egg

  14. 1/3c Milk

  15. 1 tb Cornmeal

  16. -- CHILI CON CARNE --

  17. -- FIXINGS --

Instructions Jump to Ingredients ↑

  1. + Cook and stir meat and onions in large skillet or Dutch oven until meat is brown.

  2. Drain off fat.

  3. Stir in kidney beans (with liquid), tomatoes (with liquid) and remaining ingredients; break up tomatoes.

  4. Heat to boiling.

  5. Reduce heat; simmer uncovered until of desired consistency, about 15 minutes.

  6. Heat oven to 425'.

  7. Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat vigorously 1/2 minute.

  8. Pour hot Chili con Carne into ungreased 3-quart casserole.

  9. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespoon cornmeal.

  10. Bake uncovered 25 minutes.

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