Chili Corn Bread Casserole

• 1 lb. ground beef
• 1 clove garlic, crushed
• 3 Tbsp. Worcestershire sauce
• 1 1/2 tsp. salt
• 1 (8 oz.) can tomato sauce
• 1 (1 lb.) can cream-style corn
• 1 (20 oz.) can red kidney beans, drained
• corn bread topping
• 1 c. chopped onion
• 1 c. sliced celery
• 2 tsp. chili powder

1. Cook beef in large, heavy kettle or Dutch oven, stirring until meat loses its red color.
2. Add onion and garlic and cook about 2 minutes longer.
3. Add 1/2 cup water and remaining ingredients, except beans and topping.
4. Bring to boil and simmer, stirring often, 10 minutes.
5. Add beans and simmer about 5 minutes longer. Put in 3-quart casserole and cover with topping.
6. Bake in preheated 350u0b0 oven about 30 minutes.
7. Makes 6 to 8 servings.

ground beef, clove garlic, worcestershire sauce, salt, tomato sauce, creamstyle, red kidney beans, corn bread, onion, celery, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=551718 (may not work)