Beef chili with cornbread dumplings

The smell of chili bubbling on the stove always pulls me back to winter Sundays when the kitchen windows fogged up and the whole house felt alive. I didn't grow up making chili with dumplings, but once I tried dropping cornbread batter right on top, there was no going back. It turns the pot into something closer to a hug than a meal, and every spoonful has that sweet, crumbly contrast you didn't know you needed.

I made this for a group of friends during a snowstorm, and we ended up eating straight from the pot with mismatched spoons because no one wanted to wait for bowls. Someone said it tasted like comfort you could chew, and that stuck with me. Now it's the dish I make when people need feeding and I need to feel useful.

Ingredients

• Olive oil: Use enough to coat the bottom of the pot so the beef gets a good sear without sticking, and don't skip this step or you'll lose that deep, caramelized flavor.
• Beef chuck: This cut becomes melt-in-your-mouth tender after simmering, and cutting it into half-inch cubes ensures every piece cooks evenly without drying out.
• Onion: A large yellow or white onion works best here because it breaks down into sweetness that balances all the heat and spice.
• Garlic: Fresh cloves are worth it, minced fine so they disappear into the sauce and leave behind just their warmth.
• Red and green bell peppers: They add color and a subtle sweetness that rounds out the chili, and dicing them evenly helps them soften at the same rate.
• Tomato paste: Cooking it for a minute before adding liquid deepens its flavor and keeps it from tasting tinny or raw.
• Diced tomatoes: A 14-ounce can brings acidity and body, and I always use the juice too because it thins the chili just enough.
• Beef broth: Two cups give the chili a savory backbone, and if you only have chicken broth on hand, it still works fine.
• Kidney beans and black beans: Draining and rinsing them removes excess salt and starch, so the chili doesn't get gummy or too thick.
• Chili powder, cumin, smoked paprika, oregano: This blend builds layers of warmth without overwhelming heat, and I always taste before adding cayenne to make sure it's not too spicy for the crowd.
• Cornmeal: It gives the dumplings that signature grit and sweetness, and using a medium or fine grind keeps them tender instead of gritty.
• All-purpose flour: Mixed with cornmeal, it lightens the dumplings so they puff up instead of sinking like stones.
• Baking powder: Two teaspoons create the lift you need, and make sure it's fresh or the dumplings will stay dense.
• Egg and milk: They bind the batter and add richness, and I always let them come to room temperature so the melted butter doesn't seize up.
• Unsalted butter: Melted and stirred in last, it makes the dumplings taste like cornbread you'd want to eat on its own.

Instructions

Sear the beef:

Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, then add beef cubes in a single layer and let them sit undisturbed for a minute or two so they develop a golden crust. Turn them once or twice until browned all over, then pull them out and set them aside while you build the rest of the flavor.

Cook the vegetables:

Toss the onion and both bell peppers into the same pot and let them sizzle in the leftover beef drippings, stirring occasionally until they soften and start to smell sweet. Add the garlic and stir for just a minute so it doesn't burn.

Toast the tomato paste:

Push the vegetables to the side, drop in the tomato paste, and let it cook for about a minute until it darkens a shade and smells almost caramelized. This step makes a huge difference in depth.

Build the chili:

Return the beef to the pot, then pour in the diced tomatoes, beef broth, kidney beans, black beans, and all the spices. Bring everything to a boil, then turn the heat down to low, cover, and let it simmer for 45 minutes, stirring every so often to keep anything from sticking to the bottom.

Make the dumpling batter:

While the chili simmers, whisk together cornmeal, flour, sugar, baking powder, and salt in one bowl, then beat the egg, milk, and melted butter in another. Pour the wet into the dry and stir just until combined, leaving a few lumps so the dumplings stay tender.

Drop the dumplings:

After 45 minutes, uncover the pot and use a spoon to drop dollops of batter onto the surface of the chili, spacing them out so they have room to puff. Cover again and simmer on low for 20 to 25 minutes without peeking, or the steam escapes and they won't cook through.

Serve:

Once the dumplings are puffed and springy to the touch, ladle the chili into bowls and top with whatever you like, sour cream, shredded cheese, cilantro, or nothing at all.

Save

I'll never forget the first time my neighbor tasted this and asked if I'd grown up eating it, like it was some kind of heirloom recipe. I told her I just threw it together one cold night, and she laughed and said the best recipes always start that way. Now every time I make it, I think about how food doesn't need a long history to feel like home.

How to Store and Reheat

Let the chili cool completely, then transfer it to an airtight container and keep it in the fridge for up to four days. The dumplings will soak up more liquid as they sit, so when you reheat, add a splash of broth or water and warm it gently on the stove over low heat, stirring carefully so the dumplings don't fall apart. If you're reheating just one bowl, the microwave works fine, but cover it loosely so it doesn't dry out.

Make It Your Own

If you want more heat, dice up a fresh jalapeño and toss it in with the bell peppers, or stir in a spoonful of chipotle in adobo for smoky depth. You can swap the beef for ground turkey or even go vegetarian by leaving out the meat entirely and adding an extra can of beans or some diced sweet potato. I've also made the dumplings with half whole wheat flour when I wanted a nuttier flavor, and they turned out just as fluffy.

What to Serve Alongside

This chili is hearty enough to stand on its own, but a simple green salad with lime vinaigrette cuts through the richness beautifully. If you're feeding a crowd, set out bowls of shredded cheese, diced avocado, sliced green onions, and tortilla chips so everyone can build their own bowl. A cold lager or a bold red wine like Malbec pairs perfectly, and if you have any leftover cornbread batter, bake it separately for breakfast the next morning.

• Top with a dollop of sour cream and a sprinkle of fresh cilantro for a cool, bright finish.
• Serve with cornbread on the side if you want even more of that sweet, crumbly texture.
• Freeze individual portions in freezer-safe containers for up to three months, then thaw overnight in the fridge before reheating.

Save

This is the kind of recipe that makes you feel capable and generous at the same time, and I hope it becomes one of those dishes you turn to when you want to fill your kitchen with warmth. Make it your own, share it with people you love, and don't worry if it's not perfect.

Recipe Questions & Answers

→ What type of beef works best for this dish?

Beef chuck is ideal for its balance of tenderness and flavor, but ground beef can be used for a quicker result.

→ Can I make the cornbread dumplings ahead of time?

Best prepared fresh and dropped onto the simmering chili to ensure they cook properly and remain fluffy.

→ How spicy is the dish and can I adjust it?

The spice level can be tailored by adjusting chili powder and cayenne pepper; omit cayenne for mild heat.

→ What sides or drinks pair well with this meal?

A robust red wine or a cold lager complements the hearty flavors nicely, and simple green salads balance the richness.

→ Can this be made gluten-free?

Substitute the all-purpose flour in the dumplings with a gluten-free blend to accommodate dietary needs.