Place a large saucepan or Dutch oven over medium high heat. Add the ground meat and sear, stirring occasionally, until browned. Break up the meat with a fork or spatula and cook another 3 or 4 minutes, stirring until juices no longer run pink. Place the meat in a strainer or colander over a bowl and press to strain the juices. Later, pour juices into one of the empty cans used in the recipe.
Place can in the freezer to solidify fat for easy removal.
3 or 4 minutes. Return meat to the same pan and continue cooking until the onions appear wilted. Stir in chili powder and cumin, then add tomatoes or tomato sauce and the cornmeal. Stir in the remaining ingredients. Continue cooking until beans are softened.