1 pound ground beef
2 onion — chopped
1 kidney beans — (15 1/2 oz.)
1 28 oz. can tomato
1 8 oz. can tomato sauce
1 cup green bell pepper
4 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cayenne pepper — (red)
1/8 teaspoon paprika
1 cup bisquick Baking Mix
2 tablespoons cornmeal
1 egg
1/3 cup milk
1 tablespoon cornmeal
Cook and stir meat and onions in large skillet or Dutch oven until meat is b rown. Drain off fat. Stir in kidney beans (with liquid), tomatoes (with liquid ) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; simmer uncovered until of desired consistency, about 15 minutes. Heat oven to 425′. Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat
vigorous ly 1/2 minute. Pour hot Chili con Carne into ungreased 3-quart casserole. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespo on cornmeal. Bake uncovered 25 minutes.