For the Stew: Preheat oven to 300 degrees F.
Working in two batches, sear meat over medium-high heat in a large, oiled stockpot or Dutch oven for 2 minutes, then flip meat over and cook for one more minute. Remove meat to a bowl and set aside.
Reduce heat to low, add more oil to the pot and sauté onions and green pepper until softened, about 5 minutes. Add garlic and cook another 30 seconds, stirring to prevent burning. Add flour and ground and stir till vegetables are well coated.
Return meat to the pot, along with the chicken broth. Stir to combine, scraping any browned bits off the bottom of the pot. Cover and bring to a simmer, then place covered pot in the oven for 1-1/2 hours.
After 1-1/2 hours, remove the stew from the oven and add corn, squash and salt and pepper to taste, and add more ground chili powder, if desired. Return covered pot to the oven for 1 hour. After 1 hour, remove stew from oven and check to see if meat is fork-tender and squash is soft. If it is, then place the pot on the stovetop at medium heat.
For the Dumplings: Next, mix up the dumpling batter. In a medium bowl, combine cornmeal, flour, baking powder, , and black pepper. Gently stir in milk and oil. When stew reaches a simmer, use either a small cookie scoop or two spoons to scoop 1 tablespoon sized balls of dumpling batter directly into the pot, leaving a space between each dumpling for expansion. You should get 7-8 dumplings. Replace the lid back on the pot and continue to simmer on low heat for 15 minutes. Check to make sure dumplings are cooked through, and stir bottom of pot to make sure nothing is sticking. Remove from heat and serve 1-2 dumplings with each bowl of stew.
Note: This stew also makes a fantastic breakfast dish when topped with a runny yolked egg and warmed tortillas, either corn or flour, on the side.
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