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    Baked Chili with Cornmeal Crust

    Source of Recipe


    Recipe Introduction

    Enjoy chili with a nice piece of corn bread? Then you’ll love this dish! The corn bread bakes on top of a slow oven-simmering chili.

    List of Ingredients

    1 pound lean ground beef
    1/4 cup chopped onion
    1 tablespoon chili powder
    1 tablespoon Original Bisquick® mix
    3 tablespoons water
    1 can (14 1/2 ounces) whole tomatoes, undrained
    1 can (15.25 ounces) Green Giant® whole kernel corn, drained
    3/4 cup Original Bisquick® mix
    1 teaspoon salt
    3/4 cup yellow cornmeal
    2/3 cup milk
    1 egg


    1. Heat oven to 350ºF.
    2. Cook beef and onion in 2-quart saucepan, stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt; break up tomatoes. Heat to boiling, stirring frequently.
    3. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.
    4. Stir remaining ingredients until blended; pour over beef mixture.
    5. Bake uncovered 35 to 40 minutes or until golden brown.




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