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1. Preheat the oven to 400 degrees.
2. Cook the beef, onion and green pepper in a soup kettle over medium heat, until the meat is no longer pink.
3. Drain.
4. Add the remaining ingredients to the kettle.
5. Bring the mixture to a boil, occasionally stirring.
6. Reduce the heat.
7. Cover and simmer the mixture for 10 minutes.
8. In a medium mixing bowl, combine the flour, cornmeal, baking powder and salt.
9. In a separate bowl, beat in the egg, milk and sour cream until the mixture is smooth.
10. Pour the egg mixture into the flour mixture.
11. Beat until just moistened.
12. Pour the chili into an ungreased 13 x 9-inch glass baking dish.
13. Drop the flour mixture by heaping teaspoonful’s onto the hot chili.
14. Bake for 15 to 17 minutes, uncovered, until the biscuits are light golden brown.
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