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Jennie's Chili & Corn Bread

This is our family's favorite chili recipe.  It's from a friend & mom who unfortunately passed away
at a very young age.  We always think of her when we make it.  Jennie was originally from
Oklahoma, I think so you're going to like this.  It's best served with the accompanying corn bread recipe.

1 large onion, chopped
2 lbs. lean ground beef
4 tablespoon chili powder
1/2 teaspoon cumin
2 - 4 teaspoon crushed red pepper flakes
2 - 8 oz. cans tomato sauce
2 cans chili beans (red kidney beans will do fine)
Grated cheddar cheese for garnish

Put 1 inch of water in the  bottom of a 4 qt pot.  Add onion & pinch off beef in chunks.  Add
seasonings and bring to boil, then turn down to let simmer for 90 minutes.  Add tomato sauce
& beans.  Allow to simmer 30 minutes longer. Salt & pepper to taste. 

Serve hot.

Corn Bread
This corn bread is never dry!  Plus it's very easy to make.

2 packages Jiffy corn bread mix
1 can of creamed corn
2 eggs
1 cup sour cream
1/4 cup of vegetable oil

Preheat oven to 400° F. Mix all ingredients in a bowl.  Pour into a buttered 9" x 13" baking dish
& bake for 20 minutes.  OR use 2 loaf pans & bake at same temperature for 45 minutes. 

Serve warm. 

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