In a large pot, brown your ground beef. I like to use a pastry/dough cutter to “mash” the beef so the texture is fine. If you like a “chunkier” texture, use a wooden spoon to break up the pieces.
Add the minced garlic cloves, cooked green pepper and onion to the cooked beef, continue to cook for 2 minutes. Add your diced tomatos, tomato soup, tomato paste, beans (don’t
drain the maple beans, this part adds the maple flavour), creamed corn and water. Mix.
Simmer on low for 1 hour.
Lightly grease a 9×13 in. baking pan. Pour your mixture into the pan and distribute evenly. Bake for 1 hour until the cornbread is golden brown around the edges. For a delicious light cruch on the outside, increase your temperature to 350 degrees F for the last 15 minutes. I LOVE it this way.
I also love to serve this dish with the cornbread right on top. It crumbles ever so nicely into the chili..yum.