Here's another wonderful-sounding recipe, this time from the 1961 locally-produced Roy Sixth Ward Cookbook. This one will require a little more effort than some of the quick-to-throw-together items I usually find for you, but the time it takes to whip up the Bisquick-based pie topping for this is well worth it.
Chili Ingredients
- 1 small onion, chopped
- 1 pound ground beef
- 1 8-ounce can tomato sauce
- 1 14-ounce can red kidney beans
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
Topping Ingredients
- 1 cup Bisquick or similar mix
- 1/3 cup condensed milk
- flour (to lightly coat work surface)
Preheat the oven to 400 degrees while working on what follows.
Brown the ground beef and chopped onion together until the meat is no longer pink and the onions are translucent. Stir in the tomato sauce, beans (undrained), salt, chili powder, and pepper. Simmer together for 5 minutes until heated through. Place in a baking dish.
Make the topping separately by mixing the Bisquick mix with the condensed milk. Place the dough on a lightly floured board and pat it out to fit over the meat mixture in your baking dish. With the dough on the meat mixture, bake in the oven at 400 degrees until the crust is gold brown.
Serves 4.
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