Pace Smoky Chipotle Cowboy Chili

1 pound ground beef
2 cloves garlic, minced
1 tablespoon chili powder
1 (15 ounce) can red kidney beans, rinsed and drained
1 cup Pace Chipotle Chunky Salsa
1 cup frozen whole kernel corn
1 (14 ounce) can Swanson Seasoned Beef Broth with onion
Cornbread Squares

Cook beef, garlic and chili powder in saucepot until browned. Pour off fat. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes. Serve with cornbread squares.

Serves 4.

Cornbread Squares:

Heat oven to 400 degrees F. Prepare 1 (8 ounce) package corn muffin mix according to package directions. Spread half the batter in greased 8-inch square baking pan. Top with 1/2 cup each Pace Picante Sauce and shredded Cheddar cheese. Spread remaining batter on top. Bake 20 minutes or until done.