Cornbread Chili

• 2 tablespoons lard bacon fat
• 1 pound ground beef, extra lean ground
• 1 cup onions minced
• 1/4 cup garlic minced
• 2 cups tomato concasse
• 1/2 cup bran
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin ground
• 1/2 teaspoon salt
• 1 cup cornmeal
• 1 each eggs beaten
• 1 cup milk buttermilk
• 1 tablespoon butter melted
• 1/2 teaspoon baking soda

1. HEAT THE BACON FAT OR LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE GROUND BEEF, ONIONS, AND GARLIC.
2. HEAT AND STIR FOR 6 to 8 MINUTES, UNTIL ONIONS ARE SOFTENED AND ALL OF THE REDNESS DISAPPEARS FROM THE BEEF ADD THE TOMATOES, BRAN, CHILE POWDER, OREGANO, CUMIN, AND SALT-STIR TO MIX WELL BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES COMBINE REMAINING INGREDIENTS-MIX WELL SPREAD OVER BEEF MIXTURE AS FOR DUMPLINGS OR AS A CRUST BAKE @ 400 DEGREES FOR 30 MINUTES, UNTIL CRUST IS LIGHTLY BROWNED SERVE HOT

lard bacon, ground beef, onions, garlic, tomato concasse, bran, oregano, cumin ground, salt, cornmeal, eggs, milk buttermilk, butter, baking soda

Taken from recipeland.com/recipe/v/cornbread-chili-43040 (may not work)