150ml| 5fl oz cup whole milk or buttermilkmore if needed
Instructions
Heat oil in a large saucepan and cook the vegetables, oregano, spices and ground beef, stirring until the meat is well browned.
Reduce the heat and simmer for 30 minutes, stirring occasionally. Season to taste.
Meanwhile make the cornbread dumplings by combining the flour, cornmeal, cheese and salt in a bowl. Mix the milk with beaten egg and stir them in. If the batter is too dry add a little more milk a tablespoon at a time.
Use wet hands to roll the dumplings and place on top of the chili. Cover the pot and cook for another 15-20 minutes.
Serve with grated cheese, avocado and sour cream or with rice. Freeze the chili, in portions, for up to three months.