1 LB. GROUND BEEF
1 MEDIUM ONION, CHOPPED
1 SMALL GREEN PEPPER, CHOPPED
1 TBSP. VEGETABLE OIL
2 C FIRE-ROASTED DICED TOMATOES
1 SMALL CAN DICED GREEN CHILIES
1 TSP SALT
4 TSP CHILI POWDER
1 TSP CUMIN
½ TSP GROUND BLACK PEPPER
4 C CANNED RED KIDNEY BEANS
BROWN BEEF, ONION AND GREEN PEPPER IN OIL. DRAIN ANY EXCESS GREASE. ADD THE REST OF THE INGREDIENTS AND SIMMER FOR ABOUT 20 MINUTES. PLACE INTO A BAKING DISH AND TOP WITH THE FOLLOWING.
TOPPING:
1 C ALL-PURPOSE FLOUR
1.2 C CORNMEAL
¾ TSP SALT
½ C BUTTER, COLD AND DICED
4-5 TBSP. ICED WATER
MIX FLOUR, CORNMEAL AND SALT. CUT IN BUTTER AND ADD WATER 1 TBSP. AT A TIME. MIX UNTIL DOUGH FORMS. ROLL OUT DOUGH, USING ADDITIONAL FLOUR IF NEEDED, TO A SIZE LARGE ENOUGH TO COVER CASSEROLE. PLACE OVER CHILI MIXTURE AND PRESS TO THE EDGES TO SEAL. CUT 2 VENTS ON TOP OF CRUST FR STEAM TO ESCAPE. CAKE AT 425 FOR 25 MINUTES.