2 med.-sized onions, sliced
3 cloves garlic, minced
5 tbsp. salad oil
1 1/2 lbs. beef, cut in 1/2 inch cubes
1 1/2 tsp. salt
2 tbsp. chili powder
1 (No. 2) can (2 1/2 c.) tomatoes, sieved
1 1/2 c. pitted ripe olives, coarsely cut
1 c. seedless raisins
2 tsp. salt
1/2 tbsp. chili powder
2 c. yellow cornmeal
6 c. boiling water
1/2 c. grated American cheese

Brown onion and garlic in hot salad oil; remove; brown beef. add 1 1/2 teaspoons salt, 2 tablespoons chili powder, tomatoes, olives, and raisins. Cook slowly 1 1/2 hours. Add remaining salt and chili powder to water; slowly add cornmeal; cook 15 minutes, stirring frequently. Line greased baking dish with 1 inch layer of mush. Pour in meat filling. Spread remaining mush on top; bake in moderate oven (325 degrees) 1 1/2 hours. Sprinkle with grated cheese the last 15 minutes. Serves 6 to 8.