"The belly rules the mind."--Spanish Proverb

Baked Chili Recipe

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This recipe for Baked Chili, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Ancelet
Added: Monday, July 31, 2006


2 lbs. Browned and drained ground chuck
2 cans Brooks Chili Beans (Medium sized can)
1 can (16 oz.) kidney beans, drained
6 oz. Tomato paste
2 c. salsa
Dried red pepper to taste
Salt and pepper
2 c. cheddar cheese
2 boxes Jiffy cornbread

1. Mix together all ingredients in a large suacepan and simmer 20 min.
2. Then mix in cheese (as much as desired.)
3. Spread the mixture in a 13 x 9 in. pan
4. Mix 2 boxes of cornbread according to directions.
5. Spread this mixture on top of meat mixture.
6. Bake at 350 degrees until cornbread is done, usually about 2--30 minutes.




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