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| 1 x ca. 450 g | lean ground beef |
| 1/2 Tasse | onions chopped |
| 2 Esslöffel | all-purpose flour |
| 1 Dose | ( 14 oz.) kidney beans, drained |
| 1 Dose | (19 oz.) tomatoes, undrained |
| 1 Esslöffel | chilli powder |
| 1 Teelöffel | oregano dried |
| 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | yellow cornmeal |
| 1 Esslöffel | sugar granulated |
| 2 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 1 | Egg lightly beaten |
| 1/2 Tasse | milk |
| 2 Esslöffel | shortening melted |
| 1 Esslöffel | butter or margarine |
| 1/2 Tasse | green pepper chopped |
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Chili Base: In large skillet, brown beef and onions together. Drain off excess fat; sprinkle with flour and continue cooking, stirring, for 1 to 2 minutes longer. Stir in beans, tomatoes, chili powder and oregano. Cook over medium heat until thickened. Pour into greased 8 cup casserole.
Topping: In medium bowl, blend dry ingredients. In small bowl, beat together egg, milk and melted shortening. In small skillet, melt butter and cook green pepper just until softened. To dry ingredients, add egg-mixture, beating until smooth, about 1 minute. Stir in green pepper.
Spoon topping over chili base. Bake, uncovered, in 425F oven for 25 to 30 minutes or until tester inserted in cornbread comes out clean.
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