Chili & Cornbread

I've been angsting over a kick-butt chili recipe, and though the spices are pre-packaged, I think that I found 'the one'.

2 lbs ground beef
2 14 oz cans Italian style stewed tomatoes
1tbsp fresh minced garlic
1/2 onion chopped
1 package Old El Paso chili seasoning [or your own favorite chili mix]
1/2 tsp anise seed
1 tsp ground corriander
1 28 oz can tomato sauce
1/4 cup worstechire sauce
1 28 oz can red kidney beans
6 strips of bacon

Brown the ground beef adding the worstechire sauce, minced garlic, and chopped onions. Drain [do not rinse] and then put in a crock pot.

Chop and fry the bacon until crispy, set aside.

Add the rest of the ingredients [do not drain the juices in the cans] to the crock pot and mix well.

Put on low heat for 4 hours or high heat for 2 hours.

Serve hot with sour cream, cheese, and sprinkle a heavy layer of bacon pieces on top.

This recipe is best prepared two days in avance, chilled in the refrigerator and then reheated before serving.

Crazy-Good Cornbread

2 packages Jiffy cornbread mix
2 eggs
1 can creamed corn
1/2 cup shredded colby/jack cheese
2/3 cup milk
3 tbsp margarine

Preheat oven to 400 degrees
Spray 9 x 13 baking pan with butter oil

Mix all ingredients well, pour in baking pan, bake for 20 minutes or until edges turn golden.

Cut and serve warm with butter.