Baked chili is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals. From Michelle Gal of Toronto Ontario.

Ingredients

1 pound ground beef

1 large onion, chopped

1 large green pepper, chopped

1 can (16 ounces) kidney beans, rinsed and

drained

1 can (15-1/4 ounces) whole kernel corn,

drained

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) diced tomatoes,

undrained

1 can (4 ounces) chopped green chilies

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon sugar

1/2 teaspoon garlic powder

CORN BREAD BISCUITS:

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

1/8 teaspoon salt

1 egg

1/2 cup milk

1/2 cup sour cream

Method 

In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. 

Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes.

Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. 

Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.

Transfer chili to an ungreased 13-in. x 9-in. x 2-in. baking dish. 

Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned. Yield: 8 servings.