Active Time

　　1 hr

　　Total Time

　　3 hr

　　

Ingredients

Makes 8 servings

　　

For chili

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

　　

For topping

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

　　

Make chili:

Step 1

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.

　　

Step 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.

　　

Step 3

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

　　

Make topping:

Step 4

Preheat oven to 400°F.

　　

Step 5

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

　　

Step 6

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

　　

Step 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.

　　Cooks' note:

　　· Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.