Prep 25 minutes I Bake 20 minutes | Yield: 12 servings.
2 pounds ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, undrained
1-1/2 cups chopped fresh tomatoes
5 tablespoons tomato paste
1 envelope chili seasoning
1-1/2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups cooked grits (prepared with butter and salt)
1-1/2 teaspoons chili powder, divided
1-1/2 cups (6 ounces) shredded cheddar cheese

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink: drain. Add the corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil, and oregano. Cook and stir until heated through; keep warm.

Spread half of the grits in a greased 3- qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around the edge of the dish; sprinkle with remaining chili powder.

Bake, uncovered, at 325° for 20-25 minutes or until cheese is melted. Let stand for 5 minutes before serving.