1 lb. ground beef
1 c. chopped onion
1 garlic clove, crushed
1 c. sliced celery
3 tbsp. Worcestrshire sauce
2 tsp. chili sauce
1 1/2 tsp. salt
1/2 c. water
1 can (8 oz.) tomato sauce
1 can (1 lb.) cream style corn
1 can (20 oz.) red kidney beans, drained
Corn bread topping

Cook beef in large heavy kettle or Dutch oven, stirring until meat loses its red color. Add onion and garlic and cook 20 minutes. Add remaining ingredients except beans and corn bread. Bring to boiling point and simmer 10 minutes, stirring often. Add beans and simmer 5 minutes longer. Pour into greased 3 quart casserole and cover with corn bread. Bake in preheated moderate (350 degree) oven about 30 minutes. Serves 6 to 8.