Beef Tamale Pie With Cornmeal Crust Recipe

Adjust oven rack to lower-middle position and preheat oven to 375°F. 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. 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. 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. Place in oven and bake until browned and bubbly, 30-35 minutes. Serve with sour cream, if desired.