Baked chili

Yield: 4 servings

Measure Ingredient
3 tablespoons Suet
2 pounds Ground beef
⅓ cup Green pepper; cut in strips
1 cup Chopped onion
1 tablespoon Chili powder
1 teaspoon Salt
⅓ cup Flour
2 teaspoons Sugar
½ teaspoon Baking powder
½ teaspoon Pepper
½ teaspoon Msg (may omit)
1 Bay leaf
10 Garlic; chopped
16 ounces Cn kidney beans
2 cups Tomatoes; chopped
¾ cup Yellow cornmeal
1 Egg; beaten
⅓ cup Buttermilk

CHILI

TOPPING

Melt suet in large, heavy pot. Add meat, peppers, onions, chili powder, salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture until peppers and onions are tender. Add beans, cover and simmer for 1 hour. Stir occasionally. Preheat oven to 375F. Combine flour, sugar, baking powder and cornmeal until well blended. In a separate bowl, combine egg and buttermilk. Pour egg mixture into flour mixture and beat until smooth. Let stand for 5 minutes. Pour chili filling into 9x13-inch cake pan. Spoon topping over chili and spread to touch sides. Bake for 30 minutes or until cornmeal crust turns golden.

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