Chunky Chili Casserole with Cornbread Topping

ingredients

2 lb. inside round or sirloin tip oven roast, trimmed
2 Tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 carrot, chopped
2 Tbsp. chili powder
1 tsp. dried oregano
1/4 tsp. pepper
1 can (19oz/540ml) chili-style stewed tomatoes
1 can (14oz/398ml) tomato sauce
1 can (19oz/540ml) red kidney beans, drained and rinsed
1/4 cup fresh coriander, chopped

For Cornbread Topping:
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 Tbsp. butter, melted
1 egg
2 cups corn kernels
1 cup shredded cheddar or Monterey Jack cheese

method

To make Chili: Cut beef into 1/2-inch cubes. In a Dutch oven, heat oil over medium-high heat, then brown beef in batches. Transfer to a bowl.

Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pot. Fry over medium heat, stirring occasionally, until onion is softened (about 5 minutes).

Return beef and any juice to the pot. Stir in tomatoes, tomato sauce and beans and bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours or until beef is tender. Transfer to a 9x13 glass baking dish.

If making ahead, refrigerate overnight or freeze up to 2 weeks. Thaw in the refrigerator. Add coriander then heat in a 9x13 inch glass baking dish covered with foil at 400° F. until bubbly (about 30 minutes), then add cornbread topping.

Cornbread Topping: In a bowl, whisk together flour, cornmeal, baking powder and salt. In a separate bowl whisk together buttermilk, butter and egg and pour over flour mixture. Sprinkle with corn and stir just until combined.

Spoon in 8 dollops over filling. Sprinkle with cheese.

Bake in a 400° F. oven until topping is browned and no longer doughy underneath, about 30 to 35 minutes. Let stand 10 minutes before serving.

Serves 8.