4 tablespoons vegetable oil
2 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
1 large onion, chopped
2 large fresh jalapeno chiles, seeded if desired and finely chopped
4 garlic cloves, finely chopped
1 teaspoon salt
3 tablespoons chili powder
1 (28-ounce) can crushed tomatoes in puree
1 (10-ounce) box frozen corn
1 1/2 cups water
1 (15 to 16-ounce) can pinto or black beans, drained and rinsed
1 cup chopped pimiento-stuffed green olives
1 cup all-purpose flour
1 cup yellow cornmeal (not coarse)
3 ounces 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 medium fresh jalapeno chile, seeded and finely chopped
3/4 cup milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten
Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.
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