By Chef #1149577 on February 06, 2009
"This originally came from a magazine, but I made a few changes to it."
Serving Size: 1 (493 g)
Servings Per Recipe: 6
"My boyfriend cooked this up a couple years ago after finding the recipe in Heartland USA magazine. He used ground beef, and pork and beans rather than baked beans. It was delicious, but the cornbread absorbed a lot of the liquid from the chili. Next time I might make the cornbread separately."
"Excellent stuff! I modified it of course, but you really can't go wrong because it's chili, cornbread and cheese. After reading the other review I eliminated the extra liquid (tomato juice) and ladled the chili into the baking dish with a slotted spoon. Used 1 lb. of ground venison / pork, black beans and black-eyed peas."