Mary's Chili Bake

2 T. shortening (I used oil)
1 small onion, chopped
1 small green pepper, chopped
1-2 lbs ground beef
2 1/2 c. diced tomatoes (I used 2 cans Del Monte's zesty chili tomatoes)
1 c. kidney beans, undrained (I used 1 can chili magic medium campfire beans)
2 t. salt 

1 1/2 t. chili powder
1/4 t. pepper

Topping:

1 egg beaten
3 T. melted shortening (I used oil)
1/2 c. milk
1 t. sugar
1 c. self-rising cornmeal
1/2 c. self-rising flour

For chili base: Melt shortening in large skillet. Brown onion, pepper and beef. Pour off grease and rinse. Drain off 1/2 c. juice from tomatoes. Add the rest of the tomatoes and juice, kidney beans, salt, chili powder, and pepper to skillet. Mix well. Pour into sprayed 9x13 casserole dish, or large cast iron skillet. Top with cornbread topping and bake at 400 for 25 minutes, until cornbread is done.

For cornbread topping: Add melted shortening and milk to egg. Stir in sugar, cornmeal, and flour. Drop by spoonfuls on top of chili. The cornbread topping will be stiff and not cover the entire filling. Bake as directed above.

The dish I used was a little too small so that's why the picture looks like this. The chili bubbled up and over the top of the cornbread. Still tasty though. I made it again in a 9x13 and the cornbread didn't cover all of it, may need to double the batch if everyone loves cornbread.

1st picture: made in smaller dish, 2nd picture: meat mixture in 9x13 dish, before cornbread added. 3rd picture: after cornbread added and baked. 4th picture: ready to eat. I served it with a Caesar salad.