Chunky Chili With Corn Bread Cobbler

Cut beef into 1/2-inch cubes. In a large, shallow Dutch oven, heat oil over medium-high heat and brown beef in batches. Transfer to a bowl and set aside.

Reduce heat to medium. Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pan. Cook, stirring occasionally, until onion is softened, about 5 minutes.

Return beef and any accumulated juices to pan. Add tomatoes, tomato sauce and kidney beans, then bring to a boil. Reduce heat, cover and simmer until beef is tender, about 1 1/2 hours.

Transfer chili mixture to a 13- x 9-inch glass baking dish. Stir in coriander.

For Corn Bread Cobbler: In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.

In a separate bowl, whisk together buttermilk, butter and egg, then pour over flour mixture. Sprinkle with corn and stir just until combined. Spoon the cobbler mixture in 8 dollops over hot filling. Sprinkle with cheese.

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