Slow Cooker Ground Beef Chili With Cornmeal Dumplings

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 F) and cook, covered, until the dumplings are cooked through, about 15 minutes. Sprinkle the dumplings with the cheese and serve immediately.