1 med. onion, chopped
2 tbsp. oil or bacon fat
1 lb. ground beef
1 tsp. powdered garlic or 4 cloves fresh garlic, crushed
2 c. cooked or canned kidney beans or chili beans
2 c. cooked or canned whole tomatoes
3/4 c. bran
1 tbsp. chili powder or ground chili
1/2 tsp. oregano
1/2 tsp. cumin
Salt and pepper to taste

Fry onions in oil or bacon fat for about 1 minute. Add met and garlic and fry, stirring constantly, about 3 minutes. Add beans, tomatoes, bran and remaining spices. Cover and simmer 20 minutes.

Variation: Put bean-meat mixture into a 1 to 1 1/2 quart casserole dish and top with corn-bread batter. Bake at 400 degrees for 30 minutes.

CORN-BREAD BATTER:

In a bowl mix:

1 c. stone-ground corn meal
1/2 tsp. baking soda
1 tbsp. shortening, melted
1 egg
1 c. milk or buttermilk

Beat well and spoon over casserole.