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Muffin-Topped Chili
* Exported from MasterCook *
MUFFIN-TOPPED CHILI
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 8 Preparation Time :0:00
Categories : Chili Hamburger
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
2 onion -- chopped
1 kidney beans -- (15 1/2 oz.)
1 28 oz. can tomato
1 8 oz. can tomato sauce
1 cup green bell pepper
4 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cayenne pepper -- (red)
1/8 teaspoon paprika
1 cup bisquick Baking Mix
2 tablespoons cornmeal
1 egg
1/3 cup milk
1 tablespoon cornmeal
Cook and stir meat and onions in large skillet or Dutch oven until meat is b
rown. 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 vigorous
ly 1/2 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.
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