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Ingredients

• ¼ cup cumin seeds
• 10 dried chipotle chiles
• 6 dried ancho chiles
• 1 large head garlic
• 1 tablespoon salt
• 4 to 6 tablespoons water
• 8 tablespoons vegetable oil, divided
• 3 pounds beef chuck stew meat
• 1 tablespoon all-purpose flour
• 1 large onion, chopped
• 2 tablespoons cornstarch
• 2½ cups water
• ¼ cup fresh-squeezed lime juice
• 1 cup chopped fresh cilantro
• 1½ cups plus 1 tablespoon cake flour or all-purpose flour
• ¾ cup plus 2½ tablespoons cornmeal
• ⅔ cup sugar
• 5 teaspoons baking powder
• ½ teaspoon salt
• 1⅓ cups milk (or 1 cup sour cream and ½ cup milk)
• 5 tablespoons unsalted butter, melted
• 1 large egg
• 1 cup sharp Cheddar cheese, grated
• Lime wedges, for garnish
• Chopped fresh cilantro, for garnish
• Sour cream, for garnish

Description

This Exquisitely Flavored Adobo Chili Features Big Chunks Of Stew Meat. It's Topped With A Thin Layer Of Our Favorite Cornbread And Cheddar Cheese Crust. Make This Stew One Day In Advance To Allow It To Cool Down And Give Its Smoky, Spicy Flavors Tim

Chow