Aunt Kate's Chili Casserole

Chili Casserole from Kate

• 3 lbs Ground Chuck

• 2 onions, chopped

• 2 cans green chili pepper-seeded and chopped

• 2 10oz cans Hunts tomato sauce w/ bits

• 1 lg can Italian Tomatoes (chopped)

• 1 Packet of Red Star Yeast.

• 1 1/2 cups Flour

• 2 tbsp Sugar

• 1 tsp salt

• pinch thyme

• pinch marjoram

• pinch oregano

• 2 eggs

• 1/2 cup milk

• 1/2 cup butter + melted butter

• grated parmesan cheese

3 lbs ground chuck added to 2 chopped onions browned in skillet. Add 2 cans green chili peppers-seeded and chopped, 2 10oz cans Hunts tomato sauce w/bits, and 1 lg can Italian Tomatoes (chopped). Simmer while making the topping.

Dissolve yeast in a sm amt of warm water*. Combine 1 pkg of Red Star yeast w/ 1 1/2 cups flour*, 2 tbsp sugar, 1 tsp salt, pinch thyme, marjoram, oregano 2 eggs and a mixture of 1/2 cup hot scalded milk and 1/2 cup butter. Beet at medium speed for 3 minute. spoon over hot ground beef mixture. Brush w/ melted butter and sprinkle w/ grated parmesan cheese.

Let stand in warm place for 30 minutes. Bake at 350 degrees for 25-30 minutes.

*Red Star Yeast-Dissolve 1/4 cup warm liquid w/ 1 tsp sugar to activate yeast.

*Corn Meal-substitute part of flour w/ corn meal (1/3 cup corn meal)