From All You magazine. They called it "great for kids." My kids liked it okay, but kidney beans don't always go over so well.
1 T. vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped (I used garlic powder)
1 lb. ground beef
1 1/2 T. chili powder
1 14 1/2 oz. can diced tomatoes
1 15 oz. can kidney beans, rinsed and drained
1 8 oz. box corn bread mix (I used the recipe on the side of the corn bread--1/2 batch)
1 large egg
1/3 cup milk
1 cup grated sharp Cheddar cheese
Preheat oven to 400 degrees. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meat, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp. salt; cook mixture, stirring occasionally, until liquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.
While chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9-inch pie plate. Spread batter over chili. Bake until golden, 15 to 20 minutes. Let stand 5 minutes and serve. (Mine baked about 25 minutes.)