Muffin-topped Chili

Ingredients

450 gr beef
2 onion
1 kidney beans
525 gr tomato
230 ml tomato sauce
140 gr green bell pepper
12 gr chili powder
3 gr salt
1 gr cayenne pepper
1 gr paprika
1 bisquick baking mix
16 gr cornmeal
1 egg
80 ml milk
8 gr cornmeal

Instructions

Cook and stir meat and onions in large skillet or Dutch oven until meat is b rown. Drain off fat. Stir in kidney beans (with liquid), tomatoes (with liquid ) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; simmer uncovered until of desired consistency, about 15 minutes. Heat oven to 425'. Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat vigorous ly half minute. Pour hot Chili con Carne into ungreased 3 litre casserole. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespo on cornmeal. Bake uncovered 25 minutes.