Baked Chili
Yield
6 servingsPrep
90 minCook
30 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chili | |||
| 3 | tablespoons | suet | * |
| 2 | pounds | ground beef |
|
| ⅓ | cup |
green bell peppers
cut in strips |
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon | chili powder |
|
| 1 | teaspoon | salt |
|
| ½ | teaspoon | black pepper |
|
| ½ | teaspoon |
monosodium glutamate
optional |
*
|
| 1 | each | bay leaves |
*
|
| 10 | cloves |
garlic
chopped |
|
| 16 | ounces | kidney beans, canned |
|
| 2 | cups |
tomatoes
chopped |
|
| Topping | |||
| ⅓ | cup | all-purpose flour |
|
| 2 | teaspoons | sugar |
|
| ½ | teaspoon | baking powder |
|
| ¾ | cup |
cornmeal
yellow |
|
| 1 | each |
eggs
beaten |
|
| ⅓ | cup | buttermilk |
|
Trans-fat Free, Good source of fiber
Directions
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 375℉ (190℃).
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.
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