The Best Chili I Ever Ate

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. 1

   Brown ground meat in oil.

2. 2

   Place in large pot.

3. 3

   Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.

4. 4

   Cook on medium heat for 30 minutes, and stir occasionally.

5. 5

   In a separate bowl combine cream corn, corn muffin mix, milk and sugar.

6. 6

   Pour chili in deep 9x13-inch baking dish.

7. 7

   Sprinkle cheese on top.

8. 8

   Pour the cornmeal mixture evenly over top of chili.

9. 9

   Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.