Though not slow-simmered, this dark, brooding chili gets a boost—and plenty of depth—from earthy ancho powder and unsweetened cocoa. The trick is having enough liquid, so the pie retains moisture while cooking. Having tried a few batches, this lineup—undrained tomatoes, two cans of chili beans (one drained), six ounces of beer and lime juice—works just right.
For the Chili:
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1 large jalapeño, chopped (about 2 tablespoons)
3 medium cloves garlic, minced (about 1 tablespoon)
1 pound ground beef
2 tablespoons ancho chile powder
2 teaspoons cumin
2 teaspoons unsweetened cocoa powder
Kosher salt
1 (14-ounce) can diced tomatoes with green chiles, undrained
2 (15-ounce) cans chili beans, one drained
6 ounces beer
1 tablespoon juice from 1 lime
For the Cornmeal Crust:
2/3 cup coarse-ground yellow cornmeal
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking soda
2/3 cup milk
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted
1/2 cup Pepper Jack cheese, shredded
Sour cream (optional)
Adjust oven rack to lower-middle position and preheat oven to 375°F.
Heat oil over medium-high heat in a large pot. When oil is shimmering, add onion, jalapeno and garlic to pan and sauté until slightly translucent. Add ground beef and cook, breaking up into small pieces with a wooden spoon. Add chili powder, cumin, cocoa and 1 teaspoon salt. Cook, stirring occasionally, until beef is no longer pink, about 6 minutes. Add tomatoes, beans, beer, and lime juice and stir to combine. Bring to a boil, reduce to a simmer, and cook while you prepare the crust.
Combine cornmeal, flour, sugar, baking soda, 1/4 teaspoon salt, milk, eggs and melted butter in a medium bowl, whisking with a fork until just combined and lump-free. Fold in cheese, stirring to combine.
Spray cooking spray on inside of individual baking crocks or a 13- by 9-inch baking dish. Season chili to taste with salt. Fill prepared dishes 3/4 of the way with chili. Top with cornmeal mixture and spread evenly over the top of chili using a spatula.
Place in oven and bake until browned and bubbly, 30 to 35 minutes. Serve with sour cream, if desired.
