from: Mary Atwood
Here is a recipe I created using leftover chili that your family might enjoy. It is not only very quick and easy, but everyone who has eaten this, really likes it!
In the bottom of a 9" round or square baking dish, (I use Pampered Chef's, round Deep Dish Baker), place a couple of cups of chili, or enough to cover the bottom and be about an inch and a half deep.
You can add chopped onions if you like.
Mix 1 small box corn muffin mix according to directions. Add smallest can of Mexican corn to the corn meal mixture and spoon over the chili.
Bake at 400 degrees for about 20 minutes. Do not overbake.
Hope you try this one!