Tamale Pie

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 lb beef chuck boneless cut into 1/2-inch cubes
• 15 oz black beans rinsed drained canned
• 28 oz canned tomatoes crushed canned
• 0.3 teaspoon cayenne 
• 3 tablespoons chili powder 
• 1 large eggs lightly beaten
• 1 cup flour all-purpose
• 0.3 cup cilantro leaves fresh finely chopped
• 10 oz regular corn frozen
• 4  garlic cloves finely chopped
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cumin 
• 1 medium jalapeño chile fresh seeded finely chopped
• 2 large jalapeño chiles fresh seeded finely chopped
• 0.8 cup milk 
• 1 large onion chopped
• 1 cup pimiento-stuffed olives green chopped
• 0.5 teaspoon salt 
• 0.8 cup coarsely sharp cheddar grated
• 1.5 tablespoons sugar 
• 3 tablespoons butter unsalted cooled melted
• 2 teaspoons cocoa powder unsweetened
• 4 tablespoons vegetable oil 
• 1.5 cups water 
• 1 cup cornmeal yellow (not coarse)

Equipment

• bowl
• oven
• whisk
• pot
• baking pan
• slotted spoon

Directions

1. Heat 3 tablespoons oil in a 5- to 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.
2. Add remaining tablespoon oil to pot and sauté onion and jalapeños 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, 1 1/4 to 1 1/2 hours.
3. Remove from heat and stir in beans, olives, cilantro, and salt to taste.
4. Transfer chili to a shallow 3-quart baking dish.
5. Preheat oven to 400°F.
6. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
7. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
8. Drop batter by large spoonfuls (about
9. over chili, spacing them evenly, 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.
10. · Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.