Beef Chili Cornbread Dumplings (Printable Version)
Savory beef and bean stew crowned with tender, fluffy cornbread dumplings for satisfying meals.
# What You Need:
→ Chili Base
01 - 2 tablespoons olive oil
02 - 2 pounds beef chuck, cut into ½-inch cubes
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 tablespoons tomato paste
08 - 1 (28 oz) can crushed tomatoes
09 - 1 (15 oz) can kidney beans, drained and rinsed
10 - 1 (15 oz) can black beans, drained and rinsed
11 - 2 cups beef broth
12 - 2 tablespoons chili powder
13 - 1 tablespoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper
16 - 1½ teaspoons salt
17 - ½ teaspoon black pepper
→ Cornbread Dumplings
18 - 1 cup cornmeal
19 - 1 cup all-purpose flour
20 - 2 tablespoons sugar
21 - 2 teaspoons baking powder
22 - ½ teaspoon baking soda
23 - ½ teaspoon salt
24 - ¾ cup buttermilk
25 - 2 large eggs
26 - 4 tablespoons unsalted butter, melted
# Directions:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides for 5–7 minutes. Remove beef and set aside.
02 - In the same pot, add onion and bell peppers. Sauté for 4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in tomato paste and cook for 1 minute. Return beef to the pot. Add crushed tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir well.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
05 - In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
06 - In another bowl, whisk together buttermilk, eggs, and melted butter. Add wet ingredients to dry, stirring until just combined.
07 - Uncover chili and drop spoonfuls (about 2 tablespoons each) of cornbread batter onto the surface, leaving space between each.
08 - Cover and cook on low for 20 minutes, or until dumplings are puffed and cooked through.
09 - Serve hot, garnished with chopped cilantro, sliced jalapeños, or shredded cheese if desired.
# Expert Advice:
01 -
- Its basically a hug in a bowl that feeds a crowd without needing sides
- The dumplings soak up all that spiced tomato goodness like edible sponges
02 -
- Dont lift the lid while dumplings cook or theyll collapse and stay gummy inside
- The chili should be gently bubbling, not furiously boiling, when you add the batter
03 -
- Use a wide pot instead of a tall narrow one, more surface area means more dumpling coverage
- Warm your buttermilk slightly if its cold from the fridge, it mixes more evenly