Baked Chili Casserole

Recipe Ingredients

		Chili
3 tablespoons	45ml	Suet
2 lbs	908g / 32oz	Ground beef
1/3 cup	78ml	Green pepper - cut in strips
1 cup	62g / 2.2oz	Chopped onion
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Msg - (may omit)
1		Bay leaf
10		Garlic cloves - chopped
1		Kidney beans
2 cups	125g / 4.4oz	Tomatoes - chopped
		Topping
1/3 cup	20g / 0.7oz	Flour
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Baking powder
3/4 cup	46g / 1.6oz	Yellow cornmeal
1		Egg - beaten
1/3 cup	78ml	Buttermilk

Recipe Instructions

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.

Source:
Kit Andersen

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