Tonight’s Menu: Hearty Chili Stew Chili/Garlic Cheddar Biscuits

Hearty Chili Stew 1 lb ground beef 1 onion, chopped 1 green pepper, chopped 2 cans 16oz each hot chili beans 1 can 16 oz light kidney beans, drained 1 can 16 oz whole kernel corn, drained 1 can 15 oz diced tomatoes with garlic and mushrooms 1 can 8 oz tomato sauce 1 can 4 oz chopped green chilies 2 tablespoons chili powder ½ teaspoon salt

In a skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain. In large soup kettle add remaining ingredients; stir in meat mixture. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.

Chili/Garlic Cheddar Biscuits 1 1/3 cups flour 3 teaspoons baking powder 3 teaspoons dried parsley flakes 1 teaspoon chili powder 1 teaspoon garlic powder ¼ teaspoon salt ½ cup cold butter ½ cup milk 1 egg, beaten 1 ½ cups shredded sharp cheddar cheese

In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese; mix well. Turn onto a lightly floured surface. Roll to ½ inch thickness and cut with a 2 ½ in biscuit cutter. Place on an ungreased baking sheet and bake at 450° for 10 minutes or until golden brown.

Shopping List: ground beef onion green pepper 16 oz hot chili beans 16 oz light kidney beans 16 oz whole kernel corn 15 oz diced tomatoes with garlic and mushrooms 8 oz tomato sauce 4 oz chopped green chilies chili powder salt flour baking powder dried parsley flakes garlic powder butter milk egg shredded sharp cheddar cheese