1 large can whole tomatoes (goodness I think it is 32 oz)
1 small can tomato sauce
1 can Rotel (I use the Mexican kind..it has cilantro in it)
1 (or 1 1/2) LBs of ground beef browned
generous  2 tsp of chili powder (I
have been told that this is not enough for authentic chili lovers...
this is up to your taste)
1 Onion (chopped)
1 Green pepper (chopped)
2 cans of RED beans (not those huge red kidney beans....yuck)
1 LB of smoked sausage (sausage or beef --sliced)

Brown Ground beef with chopped onions and peppers.
In a blender I blend the whole tomatos...but if you like chunky chili
don't do this part...just break it up.  Then add to browned ground beef mixture (drained) ,the tomato sauce,Rotel, red beans, and
chili powder. Sprinkle a little salt and pepper...cover and let simmer on low 'til all the flavors are mingled...I let it simmer depending on how quickly they want to eat...LOL...about 20 minutes before you
serve it slice up the smoked sausage and put
in the chili...mmmmm...I love the sausage but you can leave it out if you wish.

Put a little bacon grease in the bottom of skillet and let it get hot

In a bowl combine:
1/2 cup self rising flour
1/2 cup corn meal
1/2 cup milk
1 egg

Stir all this...pour into hot greased, well seasoned BLACK SKILLET...then put in a preheated 450 degree preheated oven.  Now 'round most Southern parts in Mississippi you cook the cornbread until it is firm to the touch...then you put in broiler to brown it...mmmmmm...serve with slathers of butter on every slice.