2 pounds ground beef
1 onion — chopped
1 green pepper — chopped
2 cloves garlic — minced
1 10 oz can enchilada sauce
1 8 oz can tomato sauce
1 4.5 oz can chopped black olives — drained
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cups water
1 cup yellow cornmeal
2 cups shredded Cheddar cheese
In a skillet over medium heat, cook the ground beef, onion, and green pepper un til the meat turns brown. Drain fat. Transfer to Crock-Pot. Stir in enchilad a sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin. Cover a nd cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
In a saucepan, bring the 2 cups of water to a boil and gradually stir in the co rnmeal. Reduce heat to low and cook until thick. Drop the cornmeal by tablesp oons onto the chili. Increase heat to high if cooking on low. Cover and cook 20 to 25 minutes. Sprinkle cornmeal with cheese and cook until cheese is melte d. Serve.
Serves 6 to 8