Beef and Chili Stew with Cornbread Dumplings Recipe

Directions:

1. Place chilies in a 10-by-15-inch pan.
2. Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
3. (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
4. Peel and discard peels, stems, seeds, and viens.
5. Cut chilies into about 1/2 inch pieces.
6. Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
7. In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
8. Add chilies, remaining broth, 2 cups water and oregano.
9. Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
10. About 1 hour.
11. Stir in corn.
12. In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
13. Pour stew into a 3-quart cassrole (about 9x13 inch).
14. Preheat oven to 400 degrees.
15. Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
16. In another bowl, beat egg to blend; mix in buttermilk.
17. Add egg to cornmeal mixture and stir just stir until evenly moistened.
18. Drop 1/4- cup portions evenly over stew.
19. Bake about 20 minutes, until dumplings are firm and lightly browned.
20. Spoon portions into bowls, add salt to taste.
21. NOTE; May be assembled thruogh step 9, up to 1 day ahead.
22. Chill airtight.