Holiday Recipe Guide 2009

Kimberly Underwood, Alliance, NE

2 T vegetable oil

2 lbs ground beef

1 C diced onions

1 med red or green bell pepper, chopped

16 oz can diced tomatoes

16 oz can pork and beans

16 oz can kidney beans

1½ tsp salt

1 tsp garlic powder

1 T chili powder

1 T crushed red pepper

1 C grated cheddar cheese

2 C cornmeal mix

15 oz can cream corn

½ C milk (can use more if batter is too thick)

½ C sugar

Brown ground beef in oil, place in large pot. Add onion, tomatoes, tomato juice, pork and beans, kidney beans, salt, garlic, chili powder and red pepper. Cook on medium heat about 30 minutes, stirring constantly. In a separate bowl combine cornmeal, cream corn, milk and sugar. Pour chili in deep 9×13 baking dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili. Bake in over at 400° for 35 minutes or until cornbread on top is golden brown. Serves 6.

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