Preheat the oven to 350. Grease a large, deep casserole pan (or spray well with non-stick spray).
In a skillet, heat the oil over medium heat and saute the onions until they are transluscent. Add the garlic and cook just until you get the aroma. Remove from the heat, drain, and place in the prepared casserole dish. Set aside.
In the same skillet on medium heat, brrown the meat, breaking up any large pieces as it cooks. Drain and add the met, cornmeal, milk, drained tomatoes, creamed corn, olives, salt and pepper to the onion mixture and mix the whole thing very well. Smooth out and sprinkle with paprika.
Bake, uncovered, for 1 1/2 hours, or until a knife inserted in the center comes out clean.
To prepare the sauce, melt the butter over a medium-low heat and add the flour, whisking constantly until smooth. Be careful not to brown the roux. Make a roux of the butter and flour, being careful not to brown. Add the reserved liquid from the tomatoes, then add the chili powder, cayenne, cum, and salt and pepper to taste, if desired. The sauce should be clos to the consistency of heavy cream. If you need to thin it out, use tomato juice or V8 juice.
Spoon servings of the pie onto individual dishes. Top with the chili sauce, or pass the sauce at the table.
NOTE: The sauce is very hot, so either use a little at a time to your own taste, or add less cayenne if you prefer.