Tamale Pie

• 4 T vegetable oil
• 2 lb beef chuck cut into 1/2" cubes or hamburger
• 1 lg. onion, chpd
• 2 lg. fresh jalapeno, seeded and finely chpd
• 4 cloves garlic, finely chpd
• 2 tsp unsweetened cocoa powder
• 1 tsp salt
• 3 T chili pwd
• 1 tsp ground cumin
• 1/4 tsp ground allspice
• 1/4 tsp cayenne
• 28 oz can crushed tomatoes in puree
• 10 box frozen corn, or 2 corn on cobs
• 1 1/2 C water
• 15 oz can black beans, rinsed and drained
• 1 C chpd pimento stuffed green olives
• 1/3 C chpd fresh cilantro
• Topping: 1 C flour
• 1 C yellow cornmeal
• 3/4 C grated Cheddar
• 1 1/2 T sugar
• 2 tsp baking pwd
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 C finely chpd fresh cilantro
• 1 med. jalapeno, diced finely
• 3/4 C milk
• 3 T butter, melted and cooled
• 1 large egg, lightly beaten

1. Heat 3 T oil in heavy pot over mod heat until hot but not smoking. Brown beef and drain. Add 1 T oil to pot and saute onion and jalapenos until softened (4 min.) Reduce heat and add garlic, cocoa, salt and spices and cook 1 min. Return beef to pot and add tomatoes, corn and water. Simmer uncovered 1 to 1 1/2 hours until meat is tender.
2. Remove from heat and add beans, olives, cilantro and salt to taste. Transfer to 3 qt baking dish.
3. Topping: Preheat oven to 400
4. Whisk Flour, cornmeal, cheese, sugar, baking pwd., salt, cumin, cilantro and jalapeno in large bowl.
5. In a seperate bowl whisk milk, butter, and egg then stir in flour mixture until combined.
6. Drop large spoonfuls of batter over chili. Bake in middle of oven 10 min. Reduce temp. to 350 and bake until topping is cooked through..(30 or more min.)

vegetable oil, beef chuck, onion, fresh jalapeno, garlic, cocoa, salt, t, ground cumin, ground allspice, cayenne, tomatoes, corn, water, black beans, chpd pimento, cilantro, topping, yellow cornmeal, t, baking pwd, salt, ground cumin, cilantro, jalapeno, milk, t butter, egg

Taken from www.epicurious.com/recipes/member/views/tamale-pie-52075401 (may not work)