Chili With Cornbread Casserole

• salad oil
• approximately 2 lb. beef stew meat, cut in 1/2-inch cubes
• 2 medium onions, diced
• 2 large green peppers
• 3 Tbsp. chili powder
• 1 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1 (11 oz.) can whole kernel corn
• 1 (15 to 19 oz.) can red kidney beans, drained
• 1 (14 1/2 oz. to 16 oz.) can tomatoes
• 1/2 c. bottled chunky salsa
• 1 tsp. hot pepper sauce
• 1 (12 oz.) pkg. corn muffin mix
• 1/4 c. milk
• 1 large egg

1. Heat oven to 400u0b0.
2. About 2 hours before serving, in 5-quart pot over high heat in 2 tablespoons hot salad oil, cook meat, 1/3 at a time, stirring often, until browned on all sides; remove to bowl as it browns.

salad oil, beef stew meat, onions, green peppers, chili powder, salt, ground cumin, whole kernel corn, red kidney beans, tomatoes, chunky salsa, hot pepper sauce, corn muffin, milk, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900577 (may not work)