I pound ground beef

2 28-ounce cans tomatoes

1 16-ounce can pitted olives

1 large bell pepper

1 large onion

3 tablespoons chili powder

3 teaspoons salt

3 tablespoons oil

corn bread mix (or mix from scratch, see recipe for corn bread)

While the Dutch oven is preheating, open the cans of tomatoes and olives. Drain one can of tomatoes. Slice the olives and peel and dice the onion. Dice the bell pepper.

When the oven is heated, add the oil. When the oil is heated to where it smokes lightly, add the ground beef and brown. Add the tomatoes, one can with juice and one without.. Add the olives, bell peppers, onion, chili powder and salt. Cover and place oven on 12 coals. Let cook for 20 minutes.

While meat and vegetables are cooking, mix the corn bread according to package directions or make from scratch.

Open the lid of the oven and drop in the corn bread dough one spoonful at a time. Do not drop one spoonful onto another.

Put lid on oven and add 9 coals to the lid. Bake for 30 minutes. Test bread for doneness.