Chunky Chili With Cheddar Cornbread

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2 lb trimmed inside round

2 tbsp vegetable oil

1 onion , chopped

2 cloves of garlic , minced

1 stalk celery , chopped

1 carrot , chopped

2 tbsp chili powder

1 tsp dried oregano

1/4 tsp pepper

1 can (19 oz/540 mL) chili-style stewed tomatoes

1 can (14 oz/398 mL) tomato sauce

1 can (19 oz/540 mL) red kidney beans , drained and rinsed

1/4 cup chopped fresh coriander

1 cup flour

1/2 cup cornmeal

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

2 tbsp butter , melted

1 egg

2 cups corn kernels

1 cup shredded Monterey Jack cheese

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