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 \N | Bay leaf |
| 10 \N | Garlic; chopped |
| 16 ounces | Cn kidney beans |
| 2 cups | Tomatoes; chopped |
| ¾ cup | Yellow cornmeal |
| 1 \N | 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.