Cook’s Note: Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.
| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 35 min |
| Cook: | 2 hr 20 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 35 min |
| Cook: | 2 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 4 tablespoons vegetable oil
- 2 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
- 1 large onion, chopped
- 2 large fresh jalapeno chiles, seeded if desired and finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon salt
- 3 tablespoons chili powder
- 1 (28-ounce) can crushed tomatoes in puree
- 1 (10-ounce) box frozen corn
- 1 1/2 cups water
- 1 (15 to 16-ounce) can pinto or black beans, drained and rinsed
- 1 cup chopped pimiento-stuffed green olives
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (not coarse)
- 3 ounces coarsely grated sharp cheddar (3/4 cup)
- 1 1/2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 medium fresh jalapeno chile, seeded and finely chopped
- 3/4 cup milk
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg, lightly beaten
Instructions
- Make chili: 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.
- Add remaining tablespoon oil to pot and cook onion and jalapenos over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, salt, and chili powder 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.
- Remove from heat and stir in beans, olives, and salt, to taste. Transfer chili to a shallow 3 quart baking dish.
- Make topping: Preheat oven to 400 degrees F. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, 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 F and bake pie until topping is cooked through, about 30 minutes more.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 575 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 10 g |
| Sugar | 11 g |
| Protein | 37 g |
| Cholesterol | 111 mg |
| Sodium | 1104 mg |
| Serving Size | 1 of 8 servings |
| Calories | 575 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 10 g |
| Sugar | 11 g |
| Protein | 37 g |
| Cholesterol | 111 mg |
| Sodium | 1104 mg |