2 pounds lean ground beef or ground turkey
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (10-ounce) can mild enchilada sauce
1 (8-ounce) can tomato sauce
1 (6 1/2-ounce) can pitted ripe black olives, drained
2 tablespoons chili powder
1-1/2 teaspoons salt, divided
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cups water
1 cup yellow cornmeal, preferably stone-ground
4 ounces shredded cheddar cheese (about 1 cup), divided
In a large nonstick skillet over medium-high heat, cook the ground beef, onion, bell pepper and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Drain off excess fat, and transfer to a 3 1/2-quart slow cooker. Stir in the enchilada sauce, tomato sauce, olives, chili powder, 1 teaspoon salt, oregano and cumin.
Cover and slow-cook for 7 to 8 hours. Skim the fat off the surface of the chili.
In a heavy-bottomed medium saucepan, bring the water and the remaining 1/2 teaspoon salt to a 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 (300 degrees) and cook, covered, until the dumplings are cooked through, about 15 minutes. Sprinkle the dumplings with the cheese and serve immediately.
Makes 4 to 6 servings.