The Best Chili I Ever Ate |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
This originally came from a magazine, but I made a few changes to it. Ingredients:
2 tablespoons vegetable oil |
2 lbs ground meat (i used venison) |
1 cup diced onion |
1 medium green bell pepper |
16 ounces diced tomatoes |
16 ounces tomato juice |
16 ounces baked beans |
16 ounces kidney beans (drained) |
1 1/2 teaspoons salt |
1 tablespoon garlic powder |
1 tablespoon chili powder |
1 tablespoon crushed red pepper flakes |
1 cup cheddar cheese (grated) |
2 cups corn muffin mix |
15 ounces creamed corn |
1/2 cup milk |
1/2 cup sugar |
Directions:
1. Brown ground meat in oil.
2. Place in large pot.
3. Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.
4. Cook on medium heat for 30 minutes, and stir occasionally.
5. In a separate bowl combine cream corn, corn muffin mix, milk and sugar.
6. Pour chili in deep 9x13-inch baking dish.
7. Sprinkle cheese on top.
8. Pour the cornmeal mixture evenly over top of chili.
9. Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.
|
|