Cut meat into 1/2-inch strips or small cubes, if not using ground beef. In a large saucepan cook half of the meat in 2 tablespoons hot oil until browned. Remove from the saucepan. Repeat with the remaining meat. Drain saucepan. Add onion and celery to the saucepan. Cook about 5 minutes or until tender, stirring occasionally. Return meat to the saucepan. Add undrained chili beans, undrained tomatoes, chili powder, the 1/4 teaspoon salt, and pepper. Bring to boiling; reduce heat to keep hot. Meanwhile, for the tamale topping combine cornmeal, flour, Clabber Girl Baking Powder, and 1/4 teaspoon salt in a medium bowl. In a small bowl stir together egg, milk, and 2 tbsp oil. Add to cornmeal mixture, stirring just until combined. Transfer hot beef mixture to a 2-quart casserole. Pour cornmeal mixture over the beef mixture. Bake in a 400 F oven about 20 minutes or until a toothpick inserted in topping comes out clean. Serve hot in bowls.