1 chili brick
1 lb. hamburger & onion
2 (1 lb.) cans kidney beans
1 (number 2) can tomatoes

Brown the hamburger in a skillet, stirring frequently. Add other ingredients and simmer for half an hour. Spread in oblong baking pan, 13 x 9 x 2 inches. Top with cornbread batter.

TOPPING:

1 c. cornmeal
1 c. sifted flour
1/4 c. sugar
1/2 tsp. salt
4 tsp. baking powder
1 egg
1 c. milk
1/4 c. soft shortening

Sift dry ingredients into a bowl. Add egg, milk and shortening. Beat with egg beater or electric mixer about 1 minute. Spread this over the chili mixture and bake at 425 degrees for 25 to 30 minutes. This makes about 8 servings.

I use 1/2 the cornbread recipe or bake some of it separately.