Instructions: Heat 5 cups of the water to boiling in a large kettle or Dutch oven. Mix cornmeal and remaining 3 cups water in a medium-size bowl. Pour into boiling water slowly, stirring constantly. Cook until thickened; cover.

Line a very large baking dish or baking pan with all but 1/4 of the cornmeal mush. (We used a 14 X 10 X 4" pan, but 2 smaller baking dishes can be used.) Spread cornmeal evenly with a wet spoon.

Brown the chuck, chorizo and onion in a very large skillet. Stir in celery, green pepper, corn, cheddar, olives, broth, tomatoes, chili and cumin. Simmer until thickened, about 15 minutes. Taste; add additional seasoning, if you wish. Spoon beef mixture into mush-lined baking dish(es). Top with remaining mush.

Bake in a 325F oven for 1 hour, 55 minutes. Sprinkle top with Monterey Jack cheese and olives, if using. Bake 5 minutes longer or until cheese is melted.

NOTES : An excellent dish for buffets. It can also be frozen in several small casseroles.

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