Ingredients
- 2 onion (chopped)
- 1 kidney beans
- 1 bisquick baking mix
- 1 egg
- 28 oz tomato
- 1 pound beef (ground)
- 8 oz tomato sauce
- 1 cup green bell pepper
- 3/8 cup milk
- 2 tablespoons cornmeal
- 4 teaspoons chili powder
- 1 tablespoon cornmeal
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon paprika
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.