Category: Chili

1/2 cup Onion -- chopped

1 Clove garlic -- minced

1 1/2 lb Ground beef

8 oz Can tomato sauce

1 lb Can tomatoes -- cut up

20 oz Can kidney beans -- drained

1 tbsp Chili powder

1 tsp Salt

3/4 cup Cornmeal

1/4 cup Flour -- sifted

1/2 tsp Salt

1 1/2 tsp Baking powder

1 Egg

1/2 cup Milk

1/4 cup Soft shortening

1 tbsp Fresh parsley -- chopped

1/4 cup Parmesan cheese

Cook onion, garlic, and beef until beef is well browned. Stir in tomato sauce, tomatoes, kidney beans, chili powder and 1 teaspoon salt. Simmer 10 minutes, stirring occasionally.



Meanwhile, sift together cornmeal, flour, 1/2 teaspoon salt, and baking powder. Add egg, milk, and shortening. Beat with rotary beater until smooth, about 1 minute. Do not overbeat. Stir in parsley.



Place hot filling in shallow 2-quart baking dish; sprinkle with Parmesan cheese. Spoon corn bread topping around edge of dish.



Bake in 425 oven 15 to 18 minutes or until golden.



SOURCE: Farm Journal's Great Home Cooking In America (pg. 126)



Recipe By :



From: Date: 05/28



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip