1 1/2 pounds ground beef
1/4 cup chili powder
3 tablespoons canola oil
1 onion, halved
1 pound sausage, sliced
1 tablespoon Worcestershire sauce
2 tablespoons pepper
2 teaspoons garlic powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground turmeric
2 teaspoons salt
1 teaspoon dried basil
In a slow cooker, combine the beef, chili powder, oil, onion, sausage, Worcestershire sauce, pepper, garlic powder, chili powder and oregano. Mix well, cover and refrigerate overnight.
Out of 3/4 cup mixture, remove meat and vinegar, and brown on all sides. Heat oil in a skillet over medium heat. Add onions, stir-fry until they turn golden and brown; put sides of skillet away.
Add the sausage, brown thoroughly on all sides. Transfer mixture to slow cooker. Stir in brown sugar, brown sugar mixture and brown sugar mixture.
Stir the corn and chive butter into the slow cooker. Cook on medium heat, stirring occasionally, for about 10 to 15 minutes. Transfer mixture to a large bowl.
Stir the cream cheese into the sauce mixture.
Spoon mixture into a 4 quart casserole dish. Top with tomato-based chili sauce, if desired.
Bake at 350 degrees F (175 degrees C) for 1 hour. Reduce heat to warm other places. Cover and refrigerate baked pie for additional hours.