Chili and Cornbread

CHILI
1 1/2 to 2 lbs ground beef
1 large onion, chopped
1 green bell pepper, chopped
3 or 4 stalks of celery, chopped
4 cans red kidney beans (do not drain)
1 can tomato sauce (about 15 oz)
2 cans Mexican style/Chili style or Cajun style tomatoes (you can use whole or diced- I prefer the diced, again do not drain)
Chili powder and salt and pepper to taste

Brown the beef and onions. Add all remaining ingredients in a large pot and simmer until celery and beans are tender.


CORNBREAD

4 eggs
3/4 cup vegetable oil
1 1/3 cup sour cream
1 can creamed corn
4 1/4 cups Kruteaz corn muffin mix (Or 1 box Krusteaz honey cornbread mix and 1 box Jiffy corn muffin mix)
1/3 cup sugar

Beat eggs. Mix in remaining ingredients. You can either cook them as little corn muffins or bake all the batter at once in a large pan. Either way, be sure to give it a good spray with Pam so that it will pop out of the pan easy. Bake at 350 until golden brown and a toothpick comes out clean.