No Beans Beef Chili with Cornmeal
Yield
6 servingsPrep
25 minCook
10 hrsReady
11 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 10 | ounces |
enchilada sauce
|
|
| 8 | ounces |
tomato sauce
|
|
| 4.5 | ounces |
black olives
canned, drained |
|
| 2 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
cumin
ground |
|
| 2 | cups |
water
|
|
| 1 | cup |
cornmeal
yellow |
|
| 2 | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 289 | ml/g |
enchilada sauce
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 130.1 | ml/g |
black olives
canned, drained |
|
| 3E+1 | ml |
chili powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
cumin
ground |
|
| 473 | ml |
water
|
|
| 237 | ml |
cornmeal
yellow |
|
| 473 | ml |
cheddar cheese
shredded |
|
Directions
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 cornmeal.
Reduce heat to low and cook until thick.
Drop the cornmeal by tablespoons 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 melted.
