Ingredients
Chili:
4T vegetable oil
2lbs boneless beef chuck in 1/2in cubes
1 large sweet onion, chopped
2T diced jalapenos, seeds removed
4 garlic cloves, fine chopped
2t unsweet cocoa powder
1t salt
1 1/2t chili powder
3/4t cumin
1/4t allspice
dash of cayenne pepper
1 28oz can crushed tomatoes in puree
1 10oz box frozen corn
1 1/2c water
1 can black (or pinto) beans
1c chopped green olives with pimentos
Topping:
1c flour
1c yellow cornmeal
1c coarse grated cheddar cheese
1 1/2T sugar
2t baking powder
1/2t salt
1/2t cumin
1/4c cilantro
1T diced jalapeno, seeds removed
3/4c millk
3T melted butter, cooled
1 large egg, beaten
Preparation
To make the chili, heat 3T oil in a heavy pot over medium heat until hot but not smoking. Brown beef in batches, transferring to a bowl when done.
Add remaining oil and saute onions and chilies until onion is soft. Reduce heat and add garlic, cocoa, salt and spices and cook stirring 1 minute.
Return beef to pot and stir in tomatoes, corn and water. Simmer uncovered until meat is very tender (1.5 hours).
Remove from heat and stir in beans, olives and salt. Transfer to a shallow 3 quart casserole.
Preheat the over to 400 degrees.
Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro and jalapeno in a large bowl
Whisk together milk, butter and egg in a small bowl. Stir the milk mix into the flour mixture until just combined.
Drop the batter by large spoonfulls (8-9) over chili. Space evenly and bake in the middle of the oven for 10 minutes. Reduce the temperature to 350; and bake until bread is cooked through (about 30 minutes).
