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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Ingredients:
4 tablespoons vegetable oil |
2 lb boneless beef chuck or rump, cut into 1/2-inch cubes |
1 large onion, chopped |
2 large fresh jalapeño chiles, seeded if desired and finely chopped |
4 garlic cloves, finely chopped |
2 teaspoons unsweetened cocoa powder |
1 teaspoon salt |
3 tablespoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon ground allspice |
1/4 teaspoon cayenne |
1 (28-oz) can crushed tomatoes in purée |
1 (10-oz) box frozen corn |
1 1/2 cups water |
1 (15- to 16-oz) can pinto or black beans, rinsed and drained |
1 cup chopped pimiento-stuffed green olives |
1/3 cup chopped fresh cilantro |
1 cup all-purpose flour |
1 cup yellow cornmeal (not coarse) |
3 oz coarsely grated sharp cheddar (3/4 cup) |
1 1/2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 cup finely chopped fresh cilantro |
1 medium fresh jalapeño chile, seeded and finely chopped |
3/4 cup milk |
3 tablespoons unsalted butter, melted and cooled |
1 large egg, lightly beaten |
Directions:
1. 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.
2. 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.
3. Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
4. Make topping: Preheat oven to 400°F.
5. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
6. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
7. 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.
8. Cooks' note: · Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.
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