2 lbs. ground beef 1 jumbo white onion 1 green bell pepper 2 cans pinto beans 2 cans whole kernel yellow corn 1 1.25 oz. packet taco/chili seasoning (more or less as desired) 2 boxes jiffy corn muffin mix 2 eggs 1 can tomato sauce Milk 2 cups cheddar cheese Any other ingredients as desired Prep: 1. Combine beef, pepper, and onion in a skillet or Dutch oven and cook over med-high heat until beef is browned. Drain excess grease. 2. Add beans, corn, seasoning, tomato sauce, and any other desired ingredients and reduce heat. Allow to simmer until heated all the way through, about 15-20 min. 3. Combine corn muffin mix, eggs, and milk in a medium to large bowl. Use the amount if milk specified on the box, then add more until the mix has a somewhat runnier texture. This is important for later. 4. Preheat oven to 350-375°F. Move the ingredients from earlier into a Dutch oven or similar shaped oven-safe pot. Pour corn muffin mixture over the top of the chili, making sure to give an even, unbroken layer over the whole thing (this is where runnier mixture helps). 5. Put the lid on the Dutch oven/pot and put it in the oven for 45 minutes, or until the cornbread is slightly browned. Remove from oven and cover with cheese as desired. This is a recipe I don't have written down anywhere, just one of the ones I've learned from family. It's very flexible, you can try adding things like sausage, vegetables, Ramen (surprisingly good), hotter peppers, brown sugar, et cetera. The one I have listed is just the base part to start with. If you have any questions, just ask, and I can probably give you an answer or clarification.