Sourdough Cornbread Chili Bake

• Chili
• 1 tablespoon cooking oil
• 1/3 cup chopped onion
• 1 lb ground beef
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon ground cumin powder
• 1/2 teaspoon garlic salt
• 2 teaspoons Worcestershire sauce
• 1 (8 ounce) can tomato sauce
• 1 cup chopped canned tomato
• 1 1 cup kidney beans or 1 cup black beans
• Batter
• 3/4 cup cornmeal
• 1/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup sourdough starter
• 3/4 cup milk
• 1 egg
• 2 tablespoons cooking oil

1. Chili: Heat oil in skillet.
2. Add onions and bound bee; cook until brown.
3. Add the rest of the ingredients.
4. Simmer 15 minutes over medium heat.
5. Place in a greased 2-quart baking dish.
6. Batter: Mix together dry ingredients in a large mixing Bowl.
7. Combine sourdough starter with milk, egg, and oil.
8. Add to dry ingredients, blending only enough to moisten.
9. Cover the chili, spreading carefully with wet knife.
10. Bake 425u0b0F for 20 to 25 minutes or until bread is brown.

cooking oil, onion, ground beef, salt, chili powder, ground cumin, garlic salt, worcestershire sauce, tomato sauce, tomato, kidney beans, batter, cornmeal, flour, baking powder, salt, baking soda, sourdough starter, milk, egg, cooking oil

Taken from www.food.com/recipe/sourdough-cornbread-chili-bake-50802 (may not work)