1 tsp. vegetable oil
1 med. sized onion, chopped (about 1 c.)
1 sm. green bell pepper, cored, seeded & chopped (about 1 1/2 c.)
1 clove garlic, crushed
1 tbsp. chili powder
1 lb. lean butcher's blend ground meat (1/3 beef, 1/3 pork, 1/3 veal, ground together)
1 (7.5 oz.) can stewed tomatoes
1 (7 oz.) can vacuum-packed whole kernel corn, rinsed & drained
1 tbsp. fresh cilantro, chopped or 2 tbsp. chopped fresh parsley
1 sm. fresh Jalapeno, seeded & chopped (about 2 tsp.)
Salt & freshly ground black pepper, to taste
1 tbsp. hot pepper jelly
1 med. sized fresh, ripe tomato, diced (optional)
1 sm. ripe avocado, peeled, seeded & diced (optional)
Fresh cilantro or parsley sprigs (optional)
Tortilla chips

Heat oven to 325 degrees; grease a 9 inch pie plate. In 10 inch nonstick skillet, over medium-high heat, heat oil; add onion, green pepper, garlic, and chili powder; cook about 5 minutes, stirring frequently until vegetables are softened and well coated with chili powder. Remove from heat. In large bowl, combine butcher's blend, stewed tomatoes, corn, onion mixture, chopped cilantro, Jalapeno, salt, and black pepper. Blend well. Pat mixture evenly into prepared pie plate; bake uncovered, 45 to 50 minutes until meat is browned and cooked through. Remove pie from oven; spread top with hot pepper jelly. Let stand 10 minutes before cutting into wedges. If desired, serve garnished with diced tomato, diced avocado, and cilantro sprigs accompanied by tortilla chips.