1 tbsp. vegetable oil
1/3 c. chopped, peeled onion
1/4 c. chopped, seeded green pepper
1/2 tsp. minced, peeled garlic
1 lb. ground beef or lean ground beef
1 (16 oz.) can whole peeled tomatoes
1 c. pitted ripe olives (optional)
1 to 1 1/2 tbsp. chili powder
1 tsp. sat
1/2 to 1 tsp. ground cumin seeds
1/2 tsp. ground coriander seed
1 1/2 c. water
1 (10 1/2 oz.) can condensed beef broth, undiluted
1 c. yellow cornmeal
1 3/4 c. coarsely grated cheddar cheese

In a medium sized skillet, heat oil over moderately high heat. Add onion, green pepper, and garlic; cook 3-5 minutes, stirring frequently, until soft. Add beef and cook 7-10 minutes, until well browned, stirring frequently with a wooden spoon to break up large chunks. Add tomatoes and their liquid, olives, 1 tablespoon chili powder, salt, 1/2 teaspoon cumin and coriander. Break up tomatoes and stir to combine. Reduce heat to moderately low and simmer 20 minutes, stirring 2-4 times until thick.

Meanwhile, in a medium sized saucepan, combine water and beef broth. Stir in cornmeal and cook 7-8 minutes over moderate heat, stirring constantly, until very thick. Remove from heat. Taste meat and add remaining chili powder and cumin, if desired. Spread half the cornmeal mixture evenly over bottom and up sides of an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Spoon meat evenly over cornmeal; sprinkle with 1 1/4 cups of cheese. Spoon on remaining cornmeal mixture and spread to cover meat and cheese completely. Top with remaining 1/2 cup cheese and set aside to cool for 30 minutes to several hours. Heat oven to 350 degrees. Bake 40-45 minutes, until cheese is melted and cornmeal is lightly browned. Makes 6-8 servings.