*  Exported from  MasterCook  *
 
                     No Beans Beef Chili with Cornmeal
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
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