can mild enchilada sauce
can chopped black olives, drained
shredded cheddar cheese
In a skillet over medium heat, cook the ground beef, onion and garlic until the meat turns brown.
Stir in enchilada sauce, tomato sauce, olives, chili powder, salt, and cumin.
Cover and cook on low for 8 to 10 hours on low 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.