Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baked chili   Yield: 4 Servings -   3 tb Suet      2 lb Ground beef 1/3 c Green pepper; cut in strips      1 c Chopped onion 1 tb Chili powder      1 ts Salt 1/2 ts Pepper      1/2 ts Msg (may omit) 1 Bay leaf      10 Garlic; chopped 16 oz Cn kidney beans      2 c Tomatoes; chopped -----topping----- 1/3 c Flour      2 ts Sugar 1/2 ts Baking powder      3/4 c Yellow cornmeal 1 Egg; beaten      1/3 c Buttermilk  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.