Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Ground beef
1 Onion -- chopped
1 Green pepper -- chopped
2 cl Garlic -- minced
10 oz Can enchilada sauce
8 oz Can tomato sauce
4 1/2 oz Can chopped black olives -- drained
2 tb Chili powder
1 ts Salt
1 ts Dried oregano
1/2 ts Ground cumin
2 c Water
1 c Yellow corn meal
2 c Cheddar cheese -- shredded
In a skillet over medium heat, cook the ground beef, onion, and green
pepper until the meat turns brown. Drain fat. Transfer to Crock-Pot.
Stir in enchilada sauce, tomato sauce, olives, chili powder, salt,
oregano, and cumin. Cover and 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 corn meal. Reduce heat to low and cook until thick. Drop the
corn meal by tablespoons onto the chili. Increase heat to high if
cooking on low. Cover and cook 20 to 25 minutes. Sprinkle corn meal
with cheese and cook until cheese is melted. Serve.
