Cornbread Chili

2 tablespoons lard -- bacon fat or

1 pound ground round

1 cup onion -- minced

1/4 cup garlic -- minced

2 cups tomato concasse

1/2 cup bran

1/2 teaspoon oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 cup yellow cornmeal

1 egg -- beaten

1 cup milk -- buttermilk or

1 tablespoon butter -- melted

1/2 teaspoon baking soda

HEAT THE BACON FAT OR LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE GROUND BEE F, ONIONS, AND GARLIC HEAT AND STIR FOR 6-8 MINUTES, UNTIL ONIONS ARE SOFTENED AND ALL OF THE REDNESS DISAPPEARS FROM THE BEEF ADD THE TOMATOES, BRAN, CHILE POWDER, OREGANO, CUMIN, AND SALT-STIR TO MIX WELL BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES COMBINE REMAINING INGREDIENTS-MIX WELL SPREAD OVER BEEF MIXTURE AS FOR DUMPLINGS OR AS A CRUST BAKE @ 400 DEGREES FOR 30 MINUTES, UNTIL CRUST IS LIGHTLY BROWNED SERVE HOT