2 lbs. ground beef
29 oz. can red kidney beans – drained
5 cloves of garlic - chopped
1 Jalapeño – sliced with seeds
1 onion – sliced
1 bunch Italian parsley – chopped
1 pint tomatoes - chopped
Dashes to taste of - paprika
Ground black pepper
4 oz. cheddar cheese – shredded
1¼ cup milk
1 cup Bisquick
½ cup cornmeal
In a frying pan cook the ground beef and drain all fat. Set the cooked meat aside while preparing the chili.
Heat a sauce pan with a drizzle of olive oil. Add the garlic, Jalapeño, onion and parsley. Sauté until the garlic is fragrant and the onion soft.
Add the tomatoes and beans. Add the seasonings and cooked ground beef.
Preheat Oven 350 degrees:
Place the chili in a baking pan.
In a bowl combine the milk, eggs, Bisquick, cornmeal and shredded cheddar cheese and mix.
Pour this mixture over the chili.
Bake for 30 – 35 minutes.