Chunky Chili with Cheddar Cornbread

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

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Ingredients

2 lb trimmed inside round 2 2lb lbtrimmed inside round or Sirloin tip oven roast
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
1 stalk celery , chopped1 1stalk celery, chopped
1 carrot , chopped1 1carrotcarrots, chopped
2 tbsp chili powder 2 2tbsp tbspchili powder
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 1can (19 oz/540 mL) can (19 oz/540 mL)chili-style stewed tomatoes
1 can (14 oz/398 mL) tomato sauce 1 1can (14 oz/398 mL) can (14 oz/398 mL)tomato sauce
1 1can (19 oz/540 mL) can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
Cornbread Topping:
1 cup flour 1 1cup cupflour
1/2 cup cornmeal 1/2 1/2cup cupcornmeal
2 tsp baking powder 2 2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
1 cup buttermilk 1 1cup cupbuttermilk
2 tbsp butter , melted2 2tbsp tbspbutter, melted
1 egg 1 1eggeggs
2 cups corn kernels 2 2cups cupscorn kernels
1 cup shredded Monterey Jack cheese 1 1cup cupshredded Monterey jack cheese or Cheddar cheese

Preparation

Cut beef into 1/2-inch (1 cm) cubes. Heat half of the oil over medium-high heat. Brown beef in batches. Remove to bowl.

Reduce heat to medium and add remaining oil to pan. Cook onions, garlic, celery, carrots, chili powder, oregano, salt and pepper until onion is softened, about 5 minutes. Return beef and any accumulated juices to pan with tomatoes, tomato sauce and kidney beans. Bring to boil, reduce heat and simmer, covered, until beef is tender, about 1-1/2 hours. (Make Ahead: Refrigerate until cold. Freeze in airtight container for up to 2 weeks. Thaw in refrigerator for 24 hours. Stir in coriander and reheat in 13-x 9-inch (3 L) glass baking dish covered with foil in 400°F (200°C) oven until bubbling, 30 minutes.)

Cornbread Topping: In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg. Pour over flour mixture, sprinkle with corn and stir just until combined. Spoon in eight dollops over filling. Sprinkle with cheese. Bake in 400°F (200°C) oven until topping is set and golden and no longer doughy underneath, 30 to 35 minutes. Let stand 10 minutes before serving.