CORN MEAL CRUST:

2 1/2 c. cold water
1 tsp. salt
1/2 tsp. chili powder
1 1/4 c. yellow corn meal

Combine all ingredients in a saucepan over medium heat. Cook until quite thick and stiff (about 10 minutes), stirring frequently. Set aside 3/4 cup. Line sides and bottom of buttered 1 1/2-quart casserole with rest of mixture.

PIE FILLING:

1 3/4 c. chili con carne
1/2 c. chopped green pepper
1/2 c. drained, sliced ripe olives
1/2 c. cream style corn
1/2 c. shredded cheese

Combine all ingredients, except cheese, in saucepan over medium heat. Heat until hot. Pour into casserole. Top with rounded tablespoons full of remaining crust. Sprinkle with shredded cheese. Bake in 350 degree oven about 25 minutes.