Recipe: Quick Calico Chili (using ground beef, pepperoni, enchilada sauce and tomato juice)

QUICK CALICO CHILI

3 tablespoons butter
1 1/2 pounds ground beef round
1/4 cup instant minced onion
1/4 cup diced sweet green bell pepper
2 tablespoons sugar
2 tablespoons soy sauce
1 1/2 tablespoons chili powder
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon ground cumin seeds
1/2 teaspoon oregano
1/2 teaspoon crashed red pepper
1/4 teaspoon coarse ground black pepper
1 (15 ounce) can black beans, undrained
1 (10 ounce) can mild green chili enchilada sauce
1 (15 1/4 ounce) can whole kernel golden corn, drained
1 cup tomato juice
1/2 cup diced pepperoni
2 tablespoons corn muffin mix
2 tablespoons water
GARNISHES:
3/4 cup sour cream
6 tablespoons sharp cheddar cheese, shredded
3/4 cup yellow corn tortilla chips, coarsely crushed
1 tablespoon hot sauce (optional)

In a 4 or 5-quart Dutch oven or chili pot, melt butter over medium-high heat. Add ground round and the next 11 ingredients (beef through black pepper). Stir frequently, breaking up meat into small pieces until browned, about 10 minutes.

Stir in beans, enchilada sauce, corn, tomato juice and pepperoni. Bring to a boil, stirring occasionally.

In a 1-cup measuring cup mix together corn muffin mix and 2 tablespoons water. Stir into boiling chili until mixed. Boil, stirring occasionally, for 5 more minutes.

TO SERVE:
Ladle into chili bowls. Garnish each serving with 2 tablespoons sour cream, 1 tablespoon shredded cheese and 2 tablespoons crushed tortilla chips. Drizzle with 1/2 teaspoon hot sauce, if desired.

Makes 6 servings
Source: Gloria Kathleen Herdman, Pomeroy, OH, Philip Morris, 2002