These ingredients can be made up in advance and topped with the cornbread at the camp and or or frozen for later addition of the cornbread topping.
Preheat the oven to 400°F (U.S.A).
Fry your meat ( your choice) in a large stock-like -pot-in the oil, till lightly browned, with 1/2 the garlic. When almost done add rest of the garlic- 1/4 cup of water and the flour then- scrape pan real good (wood spoons are great for this) while stirring till the water is gone making a gravy like substance add onion-tomatoes-tomato juice-pork and beans-kidney beans-salt-chili powder-and the red pepper(optional).
Cook on medium heat for about 30 minutes.( stirring every 5 minutes or so).
Meanwhile in a medium- large bowl add the cornmeal- cream corn -milk-and the sugar----(don't add more-- recipe no-no--- the cornbread won't rise with more sugar than called for --ever-- so don't ever add more sugar than called for in a cornbread recipe).
Pour the chili into a deep 9x13 glass-Pyrex- baking dish smooth the mixture out level.
Top evenly with the cheese.
Pour all of the cornbread mixture on top of the cheese and smooth out level making sure to get it in the corners of the dish.
Bake in 400°F oven for 30-40 minutes or till top is lightly to golden brown don't burn this topping.