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