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Ground Beef Chili With Cornmeal Dumplings

2 pounds lean ground beef or turkey
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
10-oz can mild enchilada sauce
8-oz can tomato sauce
6-oz can pitted black olives, drained
2 tablespoons chili powder
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cups water
1 cup yellow cornmeal
4 ounces Cheddar cheese, shredded

In large skillet over medium heat, cook ground beef, onion, bell
pepper and garlic, stirring often to break up lumps, until meat is
no longer pink - about 5 minutes. Drain fat and transfer to slow
cooker. Stir in in the enchilada sauce, tomato sauce, olives, chili
powder, 1 tsp of salt, oregano and cumin.

Cover and cook for 7-8 hours on low. Skim the fat off the surface
of the chili.

In heavy-bottomed medium saucepan, bring water and 1/2 tsp salt to
boil over medium heat. Gradually whisk in the cornmeal. Reduce
the heat to low and cook, whisking constantly until very thick,
about 1 minute.

Drop the cornmeal mixture by tablespoons onto the chili. Increase
the heat to high and cook, covered, until the dumplings are cooked
through, about 15 minutes. Sprinkle the dumplings with the cheese
and serve.


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