1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green peppers
1/3 cup sliced olives
3 tbs flour
3-4 tbs chili powder
Salt & pepper
1/2 tbs cumin
1/2 tbs cayenne powder
1 clove garlic minced
16 oz can ( 2 cups) tomatoes undrained, cut up
151/2 can kidney beans undrained
12 oz whole kernel corn undrained
Topping
1/3 cup yellow cornmeal
1/4 tsp salt
11/2 cups water
8 whole pitted ripe olives
In a ovenproof skillet brown ground beef, onion and green pepper. Drain.
Stir in remaining
chili ingredients. Bring to a boil. Reduce heat; cover and simmer 10 mins
stirring occasionally.
Heat oven to 350F. In saucepan combine cornmeal, salt and water. Cook over
medium heat10-15 mins
stirring frequently. Drip cornmeal mixture by rounded tablespoons on outer edge
of chili. Bake @
350 for 15-20 mins. Press olives into cornmeal mixture.