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PREPARE CHILI:
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In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
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Add poblano pepper and cook for about 2 minutes.
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Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans.
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Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
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Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
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Drain the remaining can of beans and lightly mash.
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To thicken, add the crushed black beans and adjust spices and liquid as needed.
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Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
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TAMALE DOUGH:
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Place corn husk in large bowl and fill with warm water.
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Weight husks down with saucer and soak until soft, about 2 hours.
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Char chilies directly over gas flame or under broiler until blackened on all sides.
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Place in medium bowls, cover tightly with plastic.
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Let stand 10 minutes.
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Peel, seed and chop chilies, set aside.
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To make dough:
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If using cornmeal, place in food processor and process until fine, 3 or 4 minutes.
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In food processor, blend cornmeal/Masa Harina, butter, sugar and 1 teaspoon salt until coarse meal forms.
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Add broth and blend in (mixture will be crumbly).
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Transfer masa mixture to large bowl.
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In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
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Stir puree into masa mixture until blended.
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Add the rest of the corn (1 1/2 cups) to masa mixture.
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Assemble:
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Preheat oven to 425 degrees F.
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In using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
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Spray corn husk or baking dish (if not using husk).
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Spread half of cornmeal mixture on the husk or bottom of the dish.
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Spread warm chili on top of the cornmeal.
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Sprinkle green chilies on top of the chili.
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Evenly spread the remaining cornmeal mixture on top.
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Sprinkle remaining cheese on top.
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Loosely cover with foil and bake for 20 minutes.
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Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.
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Remove from oven and cool for 10 minutes.
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Serve with Cilantro Cream Recipe #171578.
