Chili With Cornbread Casserole - cooking recipe

Ingredients

salad oil
approximately 2 lb. beef stew meat, cut in 1/2-inch cubes
2 medium onions, diced
2 large green peppers
3 Tbsp. chili powder
1 1/2 tsp. salt
1/2 tsp. ground cumin
1 (11 oz.) can whole kernel corn
1 (15 to 19 oz.) can red kidney beans, drained
1 (14 1/2 oz. to 16 oz.) can tomatoes
1/2 c. bottled chunky salsa
1 tsp. hot pepper sauce
1 (12 oz.) pkg. corn muffin mix
1/4 c. milk
1 large egg

Preparation

Heat oven to 400\u00b0.
About 2 hours before serving, in 5-quart pot over high heat in 2 tablespoons hot salad oil, cook meat, 1/3 at a time, stirring often, until browned on all sides; remove to bowl as it browns.