Cook and stir meat and onions in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in kidney beans (with liquid), tomatoes (with liquid) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; simmer uncovered until of desired consistency, about 15 minutes. Heat oven to 425. Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat vigorously 1/2 minute. Pour hot Chili con Carne into ungreased 3-quart casserole. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespoon cornmeal. Bake uncovered 25 minutes. Posted to EAT-L Digest 11 Feb 97 by Martha Sheppard
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 307 (63%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||46 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 112.2mg||35 %|
|Sodium 483.9mg||17 %|
|Potassium 463.9mg||12 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 20g|
|Protein 21.9g||31 %|
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Calories per serving: 487
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