Chunky Chili with Cornbread Cobbler

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 400ºF (200ºC) oven until bubbling, 30 minutes.)

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 400ºF (200ºC) oven until topping is set and golden and no longer doughy underneath, 30 to 35 minutes. Let stand 10 minutes before serving.