Active time: 1 hr Start to finish: 3 hr

Makes 8 servings.

INGREDIENTS

  • for chili
  • 4tablespoons vegetable oil
  • 2lb boneless beef chuck or rump, cut into 1/2-inch cubes
  • 1large onion, chopped
  • 2large fresh jalapeño chiles, seeded if desired and finely chopped
  • 4garlic cloves, finely chopped
  • 2teaspoons unsweetened cocoa powder
  • 1teaspoon salt
  • 3tablespoons chili powder
  • 1teaspoon ground cumin
  • 1/4teaspoon ground allspice
  • 1/4teaspoon cayenne
  • 1(28-oz) can crushed tomatoes in purée
  • 1(10-oz) box frozen corn
  • 1 1/2cups water
  • 1(15- to 16-oz) can pinto or black beans, rinsed and drained
  • 1cup chopped pimiento-stuffed green olives
  • 1/3cup chopped fresh cilantrofor topping
  • 1cup all-purpose flour
  • 1cup yellow cornmeal (not coarse)
  • 3oz coarsely grated sharp cheddar (3/4 cup)
  • 11/2tablespoons sugar
  • 2teaspoons baking powder
  • 1/2teaspoon salt
  • 1/2teaspoon ground cumin
  • 1/4cup finely chopped fresh cilantro
  • 1medium fresh jalapeño chile, seeded and finely chopped
  • 3/4cup milk
  • 3tablespoons unsalted butter, melted and cooled
  • 1large egg, lightly beaten

    DIRECTIONS

    Make chili:
    Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.

    Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.

    Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.

    Make topping:
    Preheat oven to 400°F.

    Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalape ñ o in a large bowl.

    Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.

    Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.

    Cooks’ note:
    • Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.