Pre-heat a large oval Dutch oven over medium-high heat.

Add the oil and brown the beef in batches, seasoning with salt. Set the browned beef aside. Add the onion and sauté until it just starts to soften – about 5 minutes. Add the garlic, chipotle peppers and spices and cook for another 2 minutes. Add the tomatoes and the beef stock, scraping the bottom of the pot to pick up any brown bits. Return the beef to the pot and cover. Bring the chili to a simmer and lower the heat. Simmer the chili gently for 1½ hours on the stovetop.

Just before the simmering time is up, pre-heat the oven to 350ºF. 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.

Taste the chili and season with salt and stir in the cilantro. Drop 8 mounds of the cornbread batter on top of the chili and scatter the Jalapeño chili pepper slices on top. Transfer the pot to the oven.

Bake the cornbread dumplings and chili for another 30 minutes, or until a toothpick inserted into the center of one of the dumplings comes out clean and the top is nicely browned.

To serve, scoop the cornbread dumpling and chili together and garnish with chopped cilantro. This would be nice served with a hearty bean salad.