All-American Succotash Chili

• 2 lb. ground meat for meat loaf (ground beef, pork and/or veal) or ground beef
• 1 large onion, diced
• 1/4 c. chili powder
• 1 tsp. salt
• 1 (28 oz.) can tomatoes (in puree)
• 1 (16 to 17 oz.) can lima beans, drained
• 1 (17 oz.) can whole kernel corn, drained
• 2 (4 oz.) cans chopped mild green chilies
• 1 Tbsp. brown sugar
• 1 Tbsp. vinegar
• corn chips (optional)

1. About 45 minutes before serving, in a 12-inch skillet, over high heat, cook meat and onion, stirring frequently, until all pan juices evaporate and meat is well browned.
2. Stir in chili powder and salt. Cook 1 minute. Stir in tomatoes in puree, lima beans, corn, green chilies with their liquid, brown sugar, vinegar and 1/2 cup water.
3. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Skim fat from chili, if any. Serve with corn chips, if you like.
4. Makes 8 servings.

ground meat, onion, chili powder, salt, tomatoes, lima beans, whole kernel corn, green chilies, brown sugar, vinegar, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275604 (may not work)