Ingredients

• For the Chili:
• 1 tablespoon olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 large jalapeno, chopped (about 2 tablespoons)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 pound ground beef
• 2 tablespoons ancho chili 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 eggs, lightly beaten
• 3 tablespoons unsalted butter, melted
• 1/2 cup pepper jack cheese, shredded
• Sour cream (optional)

Directions

1. Adjust oven rack to lower-middle position and preheat oven to 375°F.

2. 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.

3. 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.

4. 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.

5. Place in oven and bake until browned and bubbly, 30-35 minutes. Serve with sour cream, if desired.

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