Chili topped with Cornbread !

                                                                          


For Chili:
1 LB. Ground Beef or Ground Turkey
2 Large Onions Chopped
1, 28 OZ Can Chopped Tomatoes
1, 15 OZ Can Black Beans
1 LB. Bag of Frozen Mexican Corn with Peppers, Onions, Tomatoes, & Black Beans , if you can not find this mix just use a 1lb bag frozen yellow corn & add 1 Chopped Green Pepper.
1 TBS Chili Powder or to taste
Dash of Red Pepper or to taste
Dash of White Pepper or to taste
1 TSP Onion Powder
1 TBS Parsley or Cilantro ( I hate the taste of Cilantro but if you like it use it , make it own it I say!)

Brown meat with onions in a large deep oven proof skillet, Add remaining ingredients & cook over medium until thick, stirring every few minutes. Cook at least an hour but 2 is even better. ( I like to brown the meat & onions then dump everything in the crock-pot & let it cook all day until about an hour before you wish to eat. Then mix up the corn bread; put chili into a large deep oven proof skillet. Spread corn bread batter  over the top of the chili. Bake according to corn bread instructions as they are listed below!


1 & 1/2 Cups Cornmeal ( I use yellow over white )
1 & 1/2 Cups Flour
3 TSP Baking Powder
1 TSP Salt  

1 & 1/2 Cups Milk                                                                               
1/2 Cup Butter Melted
2 Eggs Beaten                    
1 TSP Vanilla

Stir together all of the dry ingredients mixing well & make sure the baking powder is not in lumps but sifted through the mix.
Melt butter and add to the dry ingredients but do not stir yet. Beat eggs & add to the batter do not stir yet. Mix milk & vanilla together & add to batter & now stir well until all ingredients are blended& you have a nice thick batter. This will not be completely smooth but it will not matter. Spread batter over the chili!. Bake at 350 degrees for 45 minutes.Plate up & serve immediately ! Serves 6 easily !