1 lb. ground beef
1 tbsp. fat or bacon fat
1/3 c. onion, chopped
1 c. canned kidney beans
1/2-1 tsp. chili powder
1/2 tsp. salt
1 tsp. Worcestershire sauce
1 c. canned tomatoes

Saute onions in hot fat until limp; add meat and cook until lightly browned. Add beans, seasonings and tomatoes. Cover and simmer about 15 minutes. Pour into greased 9 inch pie pan. Top with cornbread batter. Bake 425 degrees for 20 minutes.

CORNBREAD:

1/2 c. sifted flour
3/4 c. yellow cornmeal
2 tsp. baking powder
1 tsp. salt
3 slices bacon, fried crisp
1 tbsp. sugar
1 egg
1/2 c. milk
2 tbsp. shortening or bacon drippings

Sift dry ingredients. Combine beaten egg and milk. Add to flour mixture, stirring well. Add shortening and crumbled bacon, mixing lightly. Pour over chili in pie pan.