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Recipe : Entry # 6281
Shena Blocker
Recipe Title
The Best Chili I Ever Ate
Recipe Theme
Covington EC
2 tablespoons vegetable oil
2 pounds any ground meat
1 cup diced onion
1 medium green bell pepper, chopped
1 16-ounce can diced tomatoes
1 16-ounce can tomato juice
1 16-ounce can pork and beans
1 16-ounce can kidney beans
1-1½ teaspoons salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon crushed red pepper
1 cup grated cheddar cheese
2 cups corn meal mix
1 15 ounce can cream corn
½ cup milk (add more milk if batter is too thick)
½ cup sugar
In a large pot, brown meat and drain. Add onion, tomatoes, tomato juice, pork and beans, kidney beans, salt, garlic, chili powder and red pepper. Cook on medium heat for about 30 minutes, stirring occasionally. In a separate bowl combine cornmeal, cream corn, milk and sugar. Pour chili in a deep 9x13-inch baking dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili. Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown. Serves six.