1 lb. ground beef
1 med. onion, chopped
1 lg. eggplant, peeled & cubed
2 tbsp. chili powder
1 tbsp. all-purpose flour
2 tsp. sugar
1 (16 oz.) can stewed tomatoes, undrained
1 (8 oz.) can tomato sauce
1/2 c. water
1 tsp. salt
1/2 tsp. garlic powder
Picante sauce to taste

Combine ground beef and onions until meat is brown. Drain and add remaining ingredients in a Dutch oven; mix well. Cover, reduce heat and simmer 2 1/2 hours. (Makes 2 1/2 quarts.) Serve over cornbread and top with shredded Cheddar cheese.