Beef chili with cornbread dumplings (Printable)
Tender beef and beans simmered with fluffy cornbread dumplings for a hearty, satisfying meal.
# What You Need:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 1.5 pounds beef chuck, cut into 0.5-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 can (14 ounces) diced tomatoes
09 - 2 cups beef broth
10 - 1 can (15 ounces) kidney beans, drained and rinsed
11 - 1 can (15 ounces) black beans, drained and rinsed
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 0.5 teaspoon dried oregano
16 - 0.5 teaspoon cayenne pepper (optional)
17 - Salt and freshly ground black pepper, to taste
→ Cornbread Dumplings
18 - 1 cup cornmeal
19 - 0.75 cup all-purpose flour
20 - 1 tablespoon sugar
21 - 2 teaspoons baking powder
22 - 0.5 teaspoon salt
23 - 1 large egg
24 - 2/3 cup milk
25 - 2 tablespoons unsalted butter, melted
# Steps:
01 - Heat olive oil in a large heavy pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - Add diced onion and both bell peppers to the pot. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute.
03 - Stir in tomato paste and cook for 1 minute. Return browned beef cubes to the pot.
04 - Add diced tomatoes, beef broth, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
05 - Meanwhile, in a bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, and melted butter. Add wet ingredients to dry and stir until just combined, avoiding overmixing.
06 - After chili has simmered for 45 minutes, uncover the pot. Drop spoonfuls (about 2 tablespoons each) of the cornbread batter evenly onto the surface. Cover and simmer on low for 20 to 25 minutes, or until dumplings are puffed and cooked through.
07 - Serve hot, garnished optionally with chopped cilantro, sour cream, or shredded cheese.
# Expert Advice:
01 -
- Everything cooks in one pot, so cleanup is practically nonexistent and you get to spend more time at the table.
- The dumplings soak up just enough chili without falling apart, giving you fluffy bites with a hint of sweetness in every scoop.
- It reheats beautifully the next day, and somehow the flavors get even better after sitting overnight in the fridge.
02 -
- Don't lift the lid while the dumplings are cooking, or they'll turn out dense and soggy instead of light and fluffy.
- If your chili looks too thick before you add the dumplings, stir in a splash of broth or water so there's enough liquid for them to steam properly.
- Ground beef works in a pinch, but beef chuck gives you those tender, pull-apart bites that make this chili feel special.
03 -
- Brown the beef in batches if your pot isn't huge, because crowding the pan will steam the meat instead of searing it and you'll miss out on all that flavor.
- Taste the chili before adding the dumplings and adjust the salt, spice, or acidity with a squeeze of lime juice if it needs brightening.
- Use a light hand when mixing the dumpling batter, because overworking it will make them tough instead of tender and cloud-like.