Beef chili with dumplings (Print Version)
Tender beef and beans simmered with spices, crowned by fluffy cornbread dumplings for a comforting main dish.
# What You'll Need:
→ For the Chili
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 can (28 ounces) crushed tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 2 cups beef broth
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper
16 - 1 teaspoon dried oregano
17 - 1½ teaspoons salt
18 - ½ teaspoon black pepper
→ For the Cornbread Dumplings
19 - 1 cup all-purpose flour
20 - 1 cup cornmeal
21 - 2 tablespoons sugar
22 - 2 teaspoons baking powder
23 - ½ teaspoon baking soda
24 - ¾ teaspoon salt
25 - 1 cup buttermilk
26 - 1 large egg
27 - 4 tablespoons unsalted butter, melted
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef in batches, searing until browned on all sides. Transfer browned beef to a plate.
02 - Add onion and bell peppers to the pot. Sauté for 5 minutes, until softened. Stir in garlic and tomato paste; cook for 1 minute.
03 - Return beef to the pot. Add crushed tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Stir to combine.
04 - Bring to a simmer, reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
05 - In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Add wet ingredients to dry, stirring until just combined; do not overmix.
06 - After the chili has simmered for 1 hour, uncover and drop spoonfuls of cornbread batter onto the surface of the chili (about 2 tablespoons each, spacing evenly).
07 - Cover the pot and cook over low heat for 20 minutes, until the dumplings are puffed and cooked through (a toothpick inserted in a dumpling should come out clean).
08 - Let stand for 5 minutes before serving. Serve hot, garnished with fresh cilantro, sliced green onions, or shredded cheese if desired.
# Expert Tips:
01 -
- The cornbread dumplings transform from simple dough into golden pillows that soak up every last drop of spicy chili flavor
- Using cubed beef chuck instead of ground beef creates tender meat that holds its shape through the long simmer
02 -
- Overmixing the cornbread batter makes tough dumplings, so stop stirring as soon as the dry ingredients are moistened
- The chili must be at a gentle simmer when you add the dumplings or they will not cook through properly
03 -
- Pat the beef cubes completely dry before searing to get that beautiful brown crust instead of gray steamed meat
- Let the Dutch oven heat up for a few minutes before adding oil so the beef sears rather than sticks