| 1 pound | Ground beef |
| 1 | Large onion, chopped |
| 1 | Large green pepper,chopped |
| 1 can | (16 oz) kidney beans, rinsed and drained |
| 1 can | (15-14oz) whole kernel corn, drained |
| 1 can | (15 oz ) tomato sauce |
| 1 can | (14-12 oz) diced tomatoes, undrained |
| 1 can | (4 oz) copped green chilies |
| 2 tsp | Chili powder |
| 1 tsp | Salt |
| 1 tsp | Grond cumin |
| 1/2 tsp | Sugar |
| 1/2 tsp | Garlic powder |
| | CORN BREAD BUSCUITS: |
| 1 cup | All-purpose flour |
| 1 cup | Cornmeal |
| 2 tsp | Baking powder |
| 1/8 teaspoon | Salt |
| 1 | Egg |
| 1/2 cup | Milk |
| 1/2 cup | Sour cream |
In a Dutch oven over medium heat, cook beef, oniion and green pepper until meat is no longer pink; drain. Add remaining ingredients; gring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 min. Meanwwhile, clmbine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until moistened. Transfer chili to an ungreased 13-in. x 9 in. x2-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, incovered, at 400 degrees for 15-17 minutes or until biscuits are lightly browned.
The biscuts are not required but I do recemend them. Also I never do put the sugar, and this chili makes wonderful left overs.