1 (14.5 ounce) can beef broth
1 cup dry bread crumbs
1 onion, thinly sliced
2 slices bacon, cut into 8 portions
2 ripe tomatoes - dry
Preheat oven to 400 degrees F (200 degrees C). Grease a 6-quart casserole dish.
In a medium saucepan over medium heat, melt oil. Saute onion and bacon until tender; stir in tomato, tomatoes and water until completely heated through. Pour off excess fat, then pour soup over meat. Stir in breadcrumbs and sauce, tossing just until hot. Stir in tomatoes.
Nest. Stir. Return chili to pan over medium-low heat. Sprinkle sauce over hot meat and return to heat.
When sauce is hot, drop tomatoes by spoonfuls onto skillet. At last drop, add sauces, and return to heat. Rest, allowing pie to cool completely before serving.