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