I found this recipe some time ago in an old farming magazine. This is definitely not the Indiana chili that I am used to as it uses a ton of ingredients without an ounce of macaroni! However, I tweaked the original recipe a bit to my liking and am pretty sure this is the best chili around.
You may think I am exaggerating a bit with "award winning chili recipe." But I promise you...I am not. Not only is this chili that good, but my cousin really did make this recipe for a chili cook-off and won! If that's not proof, I don't know what is.
ground beef, onion, baked beans, kidney beans, diced tomatoes, tomato juice, green pepper, red pepper, shredded cheese, garlic powder, salt, pepper, crushed red pepper, chili powder, corn muffin mix, milk, cream corn, and sugar
Now let's get cookin'!
1. Brown 2 lbs. ground beef with a little onion, salt, and pepper.
3. Add 1/2 C each green pepper and red pepper.
4. Add 1 can (16 oz.) diced tomatoes and 1 can (16 oz) tomato juice.
5. Add both 16 oz. cans of undrained beans, kidney and baked (I prefer Bush's Homestyle Baked Beans.)
7. Add 1/2 TBS garlic powder.
8. Add 1/2 TBS chili powder.*
9. Add 1/2 TBS crushed red pepper.*
10. Stir the mixture well and cook over medium heat for 30 minutes, stirring occasionally.
11. In a separate bowl, add 2 cups of Jiffy corn muffin mix. (That's just about 2 boxes.)
12. Add one can of creamed corn.
14. Add 1/2 C milk.
15. Mix the corn muffin mixture well.
16. Once the chili has cooked about 30 minutes, transfer it to a DEEP 13 X 9 baking dish.
17. Sprinkle 1 1/2 cups shredded cheddar cheese on top.
18. Pour the corn muffin mixture evenly over the top and bake at 400 degrees for 35 minutes.
Oh, my. This stuff is so good. You get the perfect mix of heat, spice, flavor, and sweetness in every single bite. It's the perfect comfort food for a cold winter night.