Ingredients: 2 teaspoons baking powder,2 pound boneless beef chuck or rump, cut into 1/2-inch cubes,1 (15- to 16- oz) can pinto or black beans, rinsed and drained,1 (28- oz) can crushed tomatoes in purée,1/ 4 teaspoon cayenne,3 tablespoons chili powder,1 large egg, gently beaten,1 cup all-purpose flour,1/ 4 cup carefully chopped fresh cilantro,1/ 3 cup sliced fresh cilantro,1 (10- oz) box frozen corn,4 garlic cloves, carefully sliced,1/ 4 teaspoon ground allspice,1/ 2 teaspoon ground cumin,1 teaspoon ground cumin,1 medium fresh jalapeño chile, seeded and carefully chopped,2 big fresh jalapeño chiles, seeded if preferred and finely sliced,3/ 4 cup milk,1 large onion, chopped,1 cup sliced pimiento-stuffed green olives,1/ 2 teaspoon salt,1 teaspoon salt,3 oz coarsely grated sharp Cheddar (3/4 cup),1 1/2 tablespoons sugar,3 tablespoons saltless butter, melted and cooled,2 teaspoons unsweetened cocoa powder,4 tablespoons grease,1 1/2 cups water,1 cup yellow cornmeal (not coarse)
Directions: Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat till hot however not smoking, then brown beef in 4 batches, stirring periodically, about 4 minutes per batch, moving with a slotted spoon to a bowl., Add staying tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, till onion is softened, about 4 minutes. Decrease heat to moderate, then include garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have actually accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, up until meat is very tender, 1 1/4 to 1 1/2 hours., Eliminate from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.Instructions: Preheat oven to 400 ° F., Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl., Whisk together milk, butter, and egg in a little bowl, then stir into flour mixture up until just combined., Drop batter by big spoonfuls (about 8) over chili, spacing them uniformly, 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.