2Heat ~ 2 Tbsp olive oil in a large skillet set to medium heat.
3Add onions once oil is hot and sauté until onions are fragrant and translucent. Add pepper and garlic and continue to sauté for an additional 2 minutes.
4Add beef and cook until meat is browned.
5Once meat is browned, immediately add tomatoes and their juices. Add chili powder, cumin, oregano, cayenne and salt. Simmer until mixture is slightly thickened.
6Remove from heat and place in a 1 ½ qt. casserole dish. Allow to cool a bit as you make the crust.
7Pre-heat the oven to 400 degrees.
8FOR THE CORNMEAL CRUST:
9Sift together flour, cornmeal, sugar and salt in a large bowl.
10Gradually incorporate cold butter pieces with a pastry cutter, fork or your hands. Continue to incorporate until the mixture resembles coarse meal.
11Add ¼ cup very cold water and mix very lightly with your hands. If the dough sticks together enough to form a ball, you have enough water. If there is still dough at the bottom of your bowl, add more water, 1 Tbsp at a time until you can form a ball with the dough.
12On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.
13Place flattened dough on top of casserole dish, so sides hang over slightly. Turn the overhanging dough under and pinch around the sides of your dish.
14Cut three slits in the middle of the pie to allow steam to escape.
15Bake for 30 minutes or until crust is golden brown.