Pace Smoky Chipotle Cowboy Chili

Yield: 4 servings

Ingredients

Chili

• 1 pound ground beef
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 cup Pace Chipotle Chunky Salsa
• 1 cup frozen whole kernel corn
• 1 (14 ounce) can Swanson Seasoned Beef Broth with onion

Cornbread Squares

• 1 (8 ounce) package corn muffin mix
• 1/2 cup Pace Picante Sauce
• 1/2 cup shredded Cheddar cheese

Instructions

Chili

1. Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
2. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat for 15 minutes.
3. Serve with cornbread squares.

Cornbread Squares

1. Heat oven to 400 degrees F. Grease an 8 inch square baking pan.
2. Prepare corn muffin mix according to package directions.
3. Spread half the batter in the prepared baking pan.
4. Top with Pace Picante Sauce and shredded Cheddar cheese.
5. Spread remaining batter on top.
6. Bake for 20 minutes or until done.