In a pot over high heat, brown the meat and onion with the pepper and spices in the oil. Season with salt and pepper. Add the brown sugar, cocoa powder and garlic. Cook for 1 minute. Add the remaining ingredients. Bring to a boil and simmer for about 30 minutes, stirring frequently. Adjust the seasoning.
Divide the chili among six 1 ½-cup (375 ml) ramekins.
With the rack in the middle position, preheat the oven to 375°F (190°C).
Corn Crust (Cornbread)
Meanwhile, in a food processor, combine the cornmeal, flour, sugar, baking powder and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the milk, cheese and egg and blend until smooth. Divide into six and spread over the chili. Bake for 20 minutes or until the crust is lightly browned.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.