Pre-heat a 5- to 6-quart multi-function slow cooker on the BROWN or SAUTE setting. Add the oil and brown the beef pieces in batches, seasoning with salt. (If your cooker doesn’t have a brown setting, use a Dutch oven on the stovetop for the step above and transfer the beef to the cooker now.) Return all the browned beef to the cooker.

Add the onion, garlic, chipotle peppers, spices, tomatoes and beef stock to the cooker with the beef and mix well. Cover.

Slow cook on LOW for 6 hours (or 3 hours on HIGH).

While the chili is cooking, make the cornbread dumpling mixture. Combine the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. Combine the buttermilk, egg and butter in another bowl or measuring cup. Add the buttermilk mixture to the dry ingredients and mix until just combined. Set the mixture aside.

Drop dollops of the cornbread dumpling batter on top of the chili and cover with the lid. Slow cook on HIGH for 1 hour or until the dumplings are cooked through.

Season to taste again with salt and stir in the cilantro. Serve the chili in a bowl with a cornbread dumpling on top and a hearty bean salad on the side.