2 lb (907 g) beef outside round oven roast
2 tbsp (25 ml) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 celery stalk, diced
1 carrot, diced
2 tbsp (25 ml) chili powder
1 tsp (5 ml) dried oregano
1/4 tsp (1 ml) pepper
1 can (19 oz/540 ml) stewed tomatoes with chili seasonings
1 can (14oz/398ml) tomato sauce
1 can (19oz/540ml) red kidney beans, drained and rinsed
1/4 cup (50 ml) chopped fresh coriander
Cornbread Cobbler:
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) cornmeal
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 ml) salt
1 cup (250 ml) buttermilk
2 tbsp (25 ml) butter, melted
1 egg
2 cups (500 ml) corn kernels
1 cup (250 ml) shredded cheddar cheese

Cut beef into 1/2-inch (1 cm) cubes. In large shallow Dutch oven, heat oil over medium-high heat; brown beef cubes, in batches. With slotted spoon, transfer to bowl.

Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pan; cook over medium heat, stirring, for about 5 minutes or until onion is softened.

Return beef and any accumulated juices to pan. Stir in tomatoes, tomato sauce and beans; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Stir in coriander.

Cornbread Cobbler: 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; stir just until combined. Spoon in 8 dollops over chili. Sprinkle with cheese.

Bake in 400°F (200°C) oven for 30 to 35 minutes or until topping is golden and no longer doughy underneath. Let stand for 10 minutes before serving.

Make-Ahead
Refrigerator: Let chili cool for about 30 minutes; refrigerate in airtight container for up to 24 hours. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil and bake in 400°F (200°C) oven for 30 minutes or until bubbly. Make Cornbread Cobbler; continue with recipe.

Freezer: Let chili cool for 30 minutes; freeze in airtight container for up to 1 month. Thaw in refrigerator for 24 hours. Continue as in refrigerator make-ahead.