Ingredients

4 tablespoons vegetable oil

2 lb boneless beef chuck or rump, cut into 1/2-inch cubes

1 large onion, chopped

2 large fresh jalapeño chiles, seeded if desired and finely 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-oz) can crushed tomatoes in purée

1 (10-oz) box frozen corn

1 1/2 cups water

1 (15- to 16-oz) can pinto or black beans, rinsed and drained

1 cup chopped pimiento-stuffed green olives

1/3 cup chopped fresh cilantro

For topping

• 1 cup all-purpose flour
• 1 cup yellow cornmeal (not coarse)
• 3 oz 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
• 1/4 cup finely chopped fresh cilantro
• 1 medium fresh jalapeño chile, seeded and finely chopped
• 3/4 cup milk
• 3 tablespoons unsalted butter, melted and cooled
• 1 large egg, lightly beaten

Description

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