1. Preheat an oven to 420 degrees F.
2. In a large cast iron pan, over medium-to-high heat, add some oil and the ground chicken. I used a hand grinder to grind up three chicken breasts. Season with salt and pepper. Fry until about 80% cooked through.
3. Add the red onion and bell pepper. Cook until starting to soften. Then, add in the garlic, kidney beans, crushed tomatoes, chili powder, oregano, salt, pepper, vinegar and some fresh cilantro.
4. Bring to a light simmer and prepare the cornbread dumplings.
5. In a large bowl combine all of the dry ingredients for the dumplings. Using a cheese grater, grate up around 1/3 c. of butter into the dry ingredients. Then, add in around 3/4 c. of high protein milk and mix well. If it looks a little dry, add a bit more milk.
6. Add around 8-10 equal-sized dumplings over the top of the chili dish. Transfer to an oven and bake for around 15-17 minutes until the dumplings are golden brown.
7. Optionally garnish with some fresh cilantro. We served with some pickled jalapeños and a dollop of sour cream. Enjoy!