Instructions: Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain.

Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans, tomato sauce and green chilies.

Heat to boiling, stirring frequently; reduce heat. Cover and simmer, stirring occasionally, 1 hour.

Mix sour cream and milk in medium bowl until smooth. Mix in baking mix until soft dough forms.

Drop dough by 6 spoonfuls onto hot chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Sprinkle with snipped parsley if desired.

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