Chili Pie

• 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

1. 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.
2. 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.
3. Return beef to pot and stir in tomatoes, corn and water. Simmer uncovered until meat is very tender (1.5 hours).
4. Remove from heat and stir in beans, olives and salt. Transfer to a shallow 3 quart casserole.
5. Preheat the over to 400 degrees.
6. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro and jalapeno in a large bowl
7. Whisk together milk, butter and egg in a small bowl. Stir the milk mix into the flour mixture until just combined.
8. 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).

vegetable oil, boneless beef chuck, sweet onion, t, garlic, cocoa, salt, chili powder, cumin, allspice, cayenne pepper, tomatoes, corn, water, black, green olives, topping, flour, yellow cornmeal, cheddar cheese, t, baking powder, salt, cumin, cilantro, t, millk, t, egg

Taken from www.epicurious.com/recipes/member/views/chili-pie-1242577 (may not work)