"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Chili with Cornmeal Crust Recipe

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This recipe for Baked Chili with Cornmeal Crust, by , is from When Do We Eat Around This Dump?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Stephenson
Added: Saturday, November 17, 2007


1 pound lean ground beef
1/4 cup chopped onion
1 Tablespoon chili powder
1 tablespoon Bisquick mix
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can whole kernel corn, drained
3/4 cup Bisquick mix
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350. Cook beef and onion, until beef is brown and onions tender, drain. Mix chili powder, 1 Tablespoon Bisquick and water, add to beef mixture. Stir in tomatoes, corn and salt, break up tomatoes. Heat to boiling. Pour into ungreased 8x8 baking dish or 2 quart casserole. Stir remaining ingredients until blended, pour over beef mixture. Bake uncovered 35-40 minutes.




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