Directions

1. In a medium nonstick skillet, heat oil; add onion and celery and cook, stirring often, for 5 minutes or until onion is tender. Add pork and cook for 2-3 minutes or until browned. Transfer mixture to a 4-quart casserole.
2. Stir in the broth, beans, chiles, cilantro, chli powder, ground cumin and pepper. Bake, covered, in a 350 degrees F. oven for 20 minutes, stirring
3. occasionally.
4. Prepare the corn bread mix according to package directions. Remove the chili from the oven. Spoon corn bread batter over the chili. Return to the oven. Bake for 25 minutes longer or until corn bread topping is golden brown. To serve, sprinkle with cheese.