St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Baked Chili with Cornmeal Crust

Ingredients:

Chili:
1 pound lean ground beef 
1/4 cup chopped onion (yeah, right ­ 1 medium vidalia, chopped)
(1 bell pepper, chopped)
(1 scotch bonnet [habanero] chopped ­ careful, wash your hands after this…)
1 tablespoon chili powder (1 ½ tbsp, approximately ­ use good chili powder 
	the cheap stuff only gives you heartburn ­ no taste)
1 tablespoon Original Bisquick(r) mix 
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained (1 can Rotel tomatoes w/green chilies)
1 can (15.25 ounces) Green Giant(r) whole kernel corn, drained (1 can Green Giant White Shoe Peg corn)
(creole seasoning, oregano to taste)

Cook beef and onion in 2-quart saucepan, stirring frequently, until beef is brown and onion is tender; drain. 
Mix chili powder, 1 tablespoon Bisquick mix and the water; add to beef mixture. 
Stir in tomatoes, corn and salt; break up tomatoes. 
Heat to boiling, stirring frequently. 

Cornbread:
3/4cup Original Bisquick(r) mix 
1 teaspoon salt
¾ cup yellow cornmeal
2/3 cup milk
1 egg
  
Heat oven to 350ºF. 
 
Pour chili into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.  
Stir cornbread ingredients until blended; pour over beef mixture.  
Bake uncovered 35 to 40 minutes or until golden brown.

- enjoy - 

Andrew H. Auld

Date: Wed, 10 Dec 2003 
Subject: RECIPE: Chili - revisited 
From: Andrew Auld