15-Bean Chili Corn Pie

CHILI SAUCE:

3 pounds ground beef or chuck

2 pounds ground sausage

1 cup onion, diced

2 green peppers, diced

1 14 1/2-ounce canned tomatoes, diced

2 16-ounce cans tomato sauce

1 14 1/2-ounce can tomato paste

4 6 1/2-ounce cans V-8 Juice

1 20-ounce bag 15-bean chili beans

2 teaspoons salt

1 teaspoon cayenne pepper

5 tablespoons chili powder

1 1/2 cups cumin, ground

1 1/2 tablespoons hot sauce (optional)

CORNBREAD MIX:

4 16-ounce package cornbread mix

1 8-ounce jar bacon bits

1 4-ounce jar pimentos, drained

2 16-ounce bags shredded cheddar cheese

1 16-ounce bag shredded Monterey Jack cheese

6 large eggs

1/2 cup sugar

2 cups whole milk

For the chili sauce: Soak beans over night. Cook as directed on package. Cook beef and sausage in saucepan until pink; add onions and peppers cook until tender. Drain meat thoroughly. Add tomato products, beans and spices; bring to medium simmer for at least two hours. (Chill sauce over night if desired. When reheated prior to use with cornbread layer it will add more zest.)

For the cornbread: Mix all dry ingredients in bowl, add 1 bag each of the cheeses, and add eggs and pimentos. Using electric mixer gradually add milk as needed for proper consistency. Grease a 16-by-11-by-2-inch pan. Spread 1/2 of mixture in pan.

Bake at 325 degrees until half done and top is lightly browned. Remove from oven; let cool for 15 minutes. Spread chili mixture over cornbread. (Will be about 2 inches thick). Top with remaining cheeses. Top with remaining cornbread mixture. Bake until golden brown or when toothpick inserted in middle comes out clean. Let cool 20 minutes. Serve with sour cream.