1 lb. ground beef
1 med. onion, chopped fine (1/2 c.)
1/3 c. chopped green pepper
3 tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 can (16 oz.) whole tomatoes, undrained
1 can (15 1/2 oz.) kidney beans, drained
1 can (8 oz.) tomato sauce
Cornbread batter (below)

Cook and stir onion in 10 inch skillet until beef is brown; drain. Stir in remaining ingredients, except cornbread batter.

Break up tomatoes with a fork. Heat to boiling. Reduce heat and cover simmer 5 minutes. Heat oven to 400 degrees. Pour chili into ungreased 3 quart casserole. Prepare cornbread batter evenly over chili mixture. Bake until wooden pick inserted in center comes out clean.

1 c. biscuit mix
1/2 c. cornmeal
1/2 c. milk
1 egg

Mix all ingredients. Beat vigorously 30 seconds. Pour over chili mixture.