Title: Baked Chili
Categories: Chili Casserole
Yield: 4 Servings
| 3 | tb | Suet |
| 2 | lb | Ground beef |
| 1/3 | c | Green pepper; cut in strips |
| 1 | c | Chopped onion |
| 1 | tb | Chili powder |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Msg (may omit) |
| 1 | | Bay leaf |
| 10 | | Garlic; chopped |
| 16 | oz | Cn kidney beans |
| 2 | c | Tomatoes; chopped ----topping----- |
| 1/3 | c | Flour |
| 2 | ts | Sugar |
| 1/2 | ts | Baking powder |
| 3/4 | c | Yellow cornmeal |
| 1 | | Egg; beaten |
| 1/3 | c | Buttermilk |
Melt suet in large, heavy pot. Add meat, peppers, onions, chili powder,
salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture until peppers
and onions are tender. Add beans, cover and simmer for 1 hour. Stir
occasionally. Preheat oven to 375F. Combine flour, sugar, baking powder and
cornmeal until well blended. In a separate bowl, combine egg and
buttermilk. Pour egg mixture into flour mixture and beat until smooth. Let
stand for 5 minutes. Pour chili filling into 9x13-inch cake pan. Spoon
topping over chili and spread to touch sides. Bake for 30 minutes or until
cornmeal crust turns golden.