4 tablespoons oil
2 pounds beef chuck or rump, cut in 1/2" cubes
1 large onion, chopped
2 large fresh jalapeno chiles, seeded and 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 ounce can crushed tomatoes in puree
1 10 ounce box frozen corn
1 1/2 cups water
1 16 ounce can pinto or black beans, rinsed and drained
1 cup green olives, chopped
1/3 cup fresh cilantro, chopped
1 cup flour
1 cup yellow cornmeal (not coarse)
3 ounces sharp cheddar cheese, coarsely grated
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, finely chopped
1 medium fresh jalapeno pepper, seeded and chopped
3/4 cup milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten
To Make Chili: Heat 3 tablespoons oil in a 5-6 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.
Add remaining tablespoon oil to pot and saute onion and jalapenos 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 about 1 1/4- 1 1/2 hours.
Remove from heat and stir in beans, olives, cilantro and salt to taste. Transfer chili to a shallow 3 quart baking dish.
MAKE TOPPING: Preaheat oven 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, then stir into flour mixture until just combined.
Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350 degrees and bake pie until topping is cooked through, about 30 minutes more.