Ingredients
- 2 garlic (cloves minced)
- 1 onion (chopped)
- 1 green pepper (chopped)
- 2 pounds beef (ground)
- 2 cups water
- 10 oz enchilada sauce
- 2 cups cheddar cheese (shredded)
- 8 oz tomato sauce
- 1 cup cornmeal (yellow)
- 4 1/2 oz black olives (chopped drained)
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon oregano (dried)
- 1/2 teaspoon cumin (ground)
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
