Spicy Chili:

1 pound lean ground chuck

1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon fresh ground black pepper
2 (15-ounce) cans ranch-style beans
1 (15-ounce) can tomato sauce
1 (15-ounce) can niblet corn, drained
1 (10-ounce) can diced tomatoes and green chiles

In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in
onion, bell pepper, garlic, chili powder, cumin, salt and pepper.
Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30
minutes uncovered, stirring occasionally.
Yield: 10 to 12 servings

Corn Bread
Ingredients:

2 cups cornmeal, yellow or white

1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar, optional
1 cup buttermilk
3 large eggs
1 can (approx. 15 ounces) cream-style corn
4 tablespoons butter, melted

Preparation:
Grease a 9-inch square baking pan. Heat oven to 425. Combine the cornmeal, flour, baking
powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the
buttermilk and eggs; stir in the cream-style corn and melted butter. Stir the wet ingredients
into the dry ingredients just until blended. Spoon into the prepared baking pan.
Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly
touched with a finger.