Cooking Instructions

1. Cut meat into ½-inch strips or small cubes, if not using ground beef. In a large saucepan cook half of the meat in 2 tablespoons hot oil till browned. Remove from the saucepan. Repeat with the remaining meat. Drain saucepan. Add onion and celery to the saucepan. Cook about 5 minutes or till tender, stirring occasionally.
2. Return meat to the saucepan. Add undrained chili beans, undrained tomatoes, chili powder, the ¼ teaspoon salt, and pepper. Bring to boiling; reduce heat to keep hot.
3. Meanwhile, for the tamale topping combine cornmeal, flour, Davis Baking Powder, and salt in a medium bowl. In a small bowl stir together egg, milk, and 2 tablespoons oil. Add to cornmeal mixture, stirring just till combined.
4. Transfer hot beef mixture to a 2-quart casserole. Pour cornmeal mixture over the beef mixture. Bake in a 400° oven about 20 minutes or till a toothpick inserted in topping comes out clean. Serve hot in bowls.