Muffin-Topped Chili
Yield
1 casserolePrep
35 minCook
25 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 2 | each |
onions
chopped |
|
| 15 ½ | ounces |
red kidney beans
|
|
| 28 | ounces |
tomatoes, canned
|
|
| 8 | ounces |
tomato sauce
canned |
|
| 1 | cup |
green bell peppers
|
|
| 4 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
(red) |
|
| ⅛ | teaspoon |
paprika
|
|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| 2 | tablespoons |
cornmeal
|
|
| 1 | each |
eggs
|
|
| ⅓ | cup |
milk
|
|
| 1 | tablespoon |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 2 | each |
onions
chopped |
|
| 448 | ml/g |
red kidney beans
|
|
| 809.2 | ml/g |
tomatoes, canned
|
|
| 231.2 | ml/g |
tomato sauce
canned |
|
| 237 | ml |
green bell peppers
|
|
| 2E+1 | ml |
chili powder
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
(red) |
|
| 0.6 | ml |
paprika
|
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3E+1 | ml |
cornmeal
|
|
| 1 | each |
eggs
|
|
| 79 | ml |
milk
|
|
| 15 | ml |
cornmeal
|
|
Directions
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 tablespo on cornmeal.
Bake uncovered 25 minutes.
