World Famous Recipes

Easy Chili Skillet Bake
Chili with a baked-on crust is a main dish so delicious it’s hard to believe
it’s so easy! Your family will love this variation on a long-time favorite,
and you’ll love how easy it is to make.

2 cans (15 ounces each) chili with beans
1/2 cup Original Bisquick® mix
1/4 cup milk
1 egg, beaten
1 package (4 ounces) shredded Cheddar cheese (1 cup)

1.
Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat
chili in skillet over medium heat, stirring occasionally, just until
simmering.
Remove from heat.
2.
Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until
blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup
of the cheese over batter.
3.
Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup
cheese
over center. Let stand 5 minutes before serving.

High Altitude (3500-6500 ft)
No changes

Tips from the Kitchen

Variation
To make a corn bread topping that covers all of the chili mixture, make as
directed–except for step 2, stir 1/2 cup Bisquick mix, 1/2 cup cornmeal,
1/4 cup water and 1/4 cup milk until blended (no egg needed); stir in half of
the cheese. Continue as directed in step 3–except bake 15 to 20 minutes or
until crust is golden brown. From www.bettycrocker.com