1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. shortening
2 cans Heinz condensed chili soup (undiluted)
1/3 c. water
1 tbsp. vinegar
1/2 tsp. Worcestershire sauce

In a large skillet, sauté onion and green pepper in shortening until vegetables are tender. Stir in chili soup, water, vinegar and Worcestershire sauce. Heat. Prepare cornbread mix as directed on package. Spread chili mixture evenly in a greased baking dish (10 x 6 x 2 1/2-inch). Spread batter over chili mixture.

Bake at 400°F for 15 to 20 minutes. Let stand 5 minutes before serving.

Makes 6 to 8 servings.