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1
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.
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2
Add remaining tablespoon oil to pot and saute onion and jalapenos over moderately high heat, stirring, until onion is softened, about 4 minutes.
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3
Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute.
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4
Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water.
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5
Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
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6
Remove from heat and stir in beans, olives, cilantro, and salt to taste.
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7
Transfer chili to a shallow 3-quart baking dish.
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8
Preheat oven to 400F.
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9
Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeno in a large bowl.
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10
Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
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11
Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes.
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12
Reduce temperature to 350F and bake pie until topping is cooked through, about 30 minutes more.
