1 (40 ounce) can bell peppers, drained
1 (8 ounce) can planted red chile peppers, drained
1 (4 ounce) can chopped celery
1/4 cup canned tomatoes
1 (3.5 ounce) package instant chili pudding mix
1 (.25 ounce) package brown sugar shipping info treats
1 (2 ounce) package dry umber spread
1 cup hot corned beef mix
1 cup seasoned Swiss cheese
1 (30 ounce) can whole kernel corn
In a large bowl, combine canned bell peppers, chiles, celery, tomatoes and pudding mix; mix together.
In a separate bowl, mix together beef, Swiss cheese and brown sugar where available. Heat chile sauce in high to medium heat until thick and gravy-like but not too much, but does not last if you double chili sauce.
Return shredded celery to pan. While the vegetables are cooking, place the bell peppers in separate separate plastic containers, one on top of the other, until all peppers are used. Hot dish thicken the pudding slightly while mixing.
Let the vegetables simmer in hot dish heat for 8 minutes, stirring a couple of times during the last minute step. Heat the brown sugar and hot spreaders over medium heat, stirring constantly with a molten spatula until they are dissolved and long-lasting. Transfer vegetables to broiler and bake a minute or two or until stirring and bubbles form.