1 onion, minced
1 clove garlic, minced
1 green pepper, minced
2 tbsp. vegetable oil
1 lb. ground chuck
1/4 lb. ground pork
3 1/2 c. tomatoes (#2 1/2 can)
1 1/2 tsp. chili powder
2 tbsp. yellow corn meal
1 1/2 tbsp. brown sugar
1 sm. can sliced mushrooms, drained
1 tsp. salt
1/2 tsp. pepper
Few grains cayenne pepper or dash of Tabasco sauce
1/2 c. grated cheese

Mush: 1 c. yellow corn meal 1 tsp. salt

Saute onion, garlic, and green peppers in fat until light brown. Add beef and pork; brown lightly (drain off most of fat). Add tomatoes, mushrooms, salt, pepper, and cayenne pepper; cook slowly for 1 hour. Add cheese, 2 tablespoons cornmeal and chili powder; cook until cheese melts, stirring occasionally. (Mixture should be consistency of thin mashed potatoes.)

Gradually add one cup cornmeal to 3 cups boiling water, stirring constantly. Cook until thickened. Add salt and pour mush into greased casserole. Add meat mixture and bake 20 minutes in 375 degree oven. Makes 8 portions. One half of mush may be saved to make small balls to cover top, if desired.