Muffin-topped Chili

Ingredients

1 pound beef
2 onion
1 kidney beans
28 oz tomato
8 oz tomato sauce
1 cup green bell pepper
4 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 bisquick baking mix
2 tablespoons cornmeal
1 egg
3/8 cup milk
1 tablespoon 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 1/2 minute. Pour hot Chili con Carne into ungreased 3-quart casserole. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespo on cornmeal. Bake uncovered 25 minutes.