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1
In a large nonstick skillet over medium-high heat, brown the ground beef, onion, bell pepper, and garlic.
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2
Stir often to break up the lumps until the ground beef loses it's pink.
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3
Drain excess grease and transfer to a crock pot.
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4
Stir in the enchilada sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin.
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5
Cover and slow cook on low for 7-8 hours.
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6
Skim off any fat that collects on the surface of the chili.
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7
About 20 minutes before the chili is done, bring the water and 1/2 teaspoon of salt to a boil in a medium sauce pan.
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8
Gradually whisk in the cornmeal.
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9
Reduce heat to low and continue whisking until very thick.
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10
Drop the cornmeal mixture by tablespoons onto the chili.
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11
Increase the crockpot temperature to high, cover, and let the dumplings cook through.
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12
About 15-20 minutes.
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13
Serve chili hot with some of the dumplings.
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14
Garnish with, tomato, black olives, green onion, sour cream, and cheese.
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15
* Note on salt content - The type of enchilada sauce you use seems to effect the saltiness of this dish.
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16
I used La Preferida this time and it seemed just a wee bit salty.
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17
I suggest using 1/2 teaspoon of salt instead of 1 teaspoon and then salt according to your your taste toward the end of the cooking process.
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18
* Note on chili powder - I prefer to use Morton & Bassett brand.
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19
It is the best chili powder there is IMHO.
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20
I have made this chili with other brands before and it never turns out as good.
