1 1/2 lbs. ground beef
1 small onion, chopped
3 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. salt
2 tsp. worcestershire sauce
14.5 oz. can diced tomatoes with juice
15 oz. can kidney beans, drained

Topping:

1 C. self rising cornmeal
1/4 C. self rising flour
2 T. veg. oil
1 large egg
1/4 - 1/3 C. buttermilk

In a large skillet, brown the ground beef and drain off the excess grease. Add in the onion, seasonings and worcestershire...cook for 2-3 minutes. Add in the tomatoes with juice and the drained kidney beans. Stir to combine well. Pour this mixture into a 1.5 quart casserole dish. Make the topping by combining the cornmeal, flour, oil and egg in a bowl. Add 1/4 C. buttermilk and stir, add a little more buttermilk if it seems to thick. Pour over the top of the meat mixture and gently spread around. Place the pie in a 425 degree oven for 20 minutes or until the topping is golden brown. Allow to sit for 5 minutes before serving.