In large stock pot, brown meat with onion and bell pepper. Stir in seasonings and canned ingredients. DO NOT DRAIN CANS except mushrooms and olives.
Leave to simmer on medium heat while preparing corn bread. Per my MIL's experience, add nearly twice the milk the package calls for, then spread a very thin layer of batter along the bottom of two 9x13 baking dishes.
Dump in the contents of the stock pot, layer on the shredded cheese, then top with the remaining corn bread batter. Bake until corn bread is cooked through, about 30 minutes.
Eat one today, freeze the other for later.
ALTERNATIVE: Mix ingredients together and leave out the cornbread for an amazing chili/soup! We did this for the first time today and it was very good.