1 lb. ground beef
1/3 c. chopped onion
1 tbsp. shortening
1 can pinto beans
1 tsp. chili powder
1 tsp. salt
1 tsp. Worcestershire sauce
1 can tomatoes
1/2 c. self rising flour
3/4 c. self rising corn meal
1 tsp. sugar
1 egg
2 tbsp. shortening
1/2 c. buttermilk

Heat shortening in heavy skillet. Add ground beef and onion. Cook over medium heat until brown. Add beans, tomatoes, and seasonings (I use more chili powder). Cover and simmer 15 minutes. Pour into greased baking dish, 13 x 9. Make batter using the remaining ingredients. Pour over chili mixture. Bake at 425 degrees for 20 minutes or until corn bread is done.