• 1/2 pound lean ground beef (15% fat)
• 1/2 medium onion, chopped (about 1/2 cup)
• 1 can (15.5 ounces) kidney beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 1/2 cups corn (canned and drained, frozen, or fresh cooked)
• 1 tablespoon chili powder
• 1/2 teaspoon cumin powder
• 1 teaspoon garlic powder or 4 cloves of garlic
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup yellow cornmeal
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon chili powder
• 2 1/2 cups water
• 1 cup grated cheddar cheese

1. Brown meat and onion in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.

2. Add beans, tomatoes, corn, 1 tablespoon chili powder, cumin, garlic powder, oregano, salt, and pepper.

3. Reduce heat to low (250 degrees in an electric skillet), cover, and heat thoroughly.

4. As chili heats, mix cornmeal, salt, sugar, and 1 teaspoon chili powder with water in a small saucepan.

5. Cook over medium heat, stirring constantly until thickened, about 2 minutes. Add cheddar and mix well.

6. Spread cornmeal mixture over chili mixture.

7. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.

Refrigerate leftovers within 2 hours.