Chili con Carne with Cornbread Dumplings | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 tablespoons vegetable oil
• 3 pounds boneless chuck or round roast (cut into bite-sized pieces)
• salt
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 2 to 3 chipotle peppers in adobo sauce (chopped (about 3 to 4 tablespoons))
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• ½ teaspoon ground dried cumin
• ½ teaspoon smoked paprika
• 1 28-ounce can tomatoes
• 1 cup beef stock
• ¼ cup chopped fresh cilantro (or parsley)
• 1 cup cornmeal (white or yellow)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup buttermilk (or plain yogurt)
• 1 egg (lightly beaten)
• 4 tablespoons butter (melted)
• 1 red or green Jalapeño pepper (sliced)
• fresh cilantro (chopped)