Recipe - Muffin-Topped Chili

CHILI
1 pound Ground beef
2 md Onions,chopped
1 cn Kidney beans(15 1/2oz)
1 cn Tomatoes(28oz)
1 cn Tomato sauce(8oz)
1 cup Chopped green pepper
4 tablespoon Chili powder
1 tablespoon Salt
1/8 tablespoon Cayenne red pepper
1/8 tablespoon Paprika

BATTER
1 cup Biscuit baking mix
2 tablespoon Cornmeal
1 Egg
1/3 cup Milk
1 tablespoon Cornmeal

Cook and stir meat and onions in large skillet or Dutch oven until meat is
brown. 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 vigorously One half minute. Pour hot Chili con Carne into ungreased
3quart casserole. Drop batter by spoonfuls around edge of casserole;
sprinkle batter with 1 tablespoon cornmeal. Bake uncovered
25 minutes.

Posted to EATL Digest 11 Feb 97 by Martha Sheppard
marthahs@WORLDNET.ATT.NET on Feb 12, 1997.