Beef Chili with Cornbread Dumplings

I threw this together on a rainy Sunday when the power had flickered twice and I wanted something that could sit on the stove all afternoon. The smell of browned beef and chili powder filled the kitchen while I mixed up a batch of cornbread batter, and when I dropped those dumplings right into the bubbling pot, I felt like I'd cracked some kind of code. It's been my cold weather savior ever since.

The first time I made this for friends, someone asked if I'd been hiding a secret grandmother in the kitchen. I laughed, because I'd only learned to brown beef properly a year before. But there's something about the way those dumplings puff up and the chili thickens underneath that makes people think you've been doing this forever.

Ingredients

• Olive oil: Use enough to coat the bottom of the pot so the beef gets a good sear without sticking.
• Beef chuck: This cut breaks down beautifully during the simmer and gives you tender, flavorful bites instead of tough chunks.
• Onion and garlic: They build the aromatic base, so don't rush them or they'll stay sharp and raw tasting.
• Red and green bell peppers: The mix of colors adds sweetness and a slight vegetal crunch that balances the heat.
• Tomato paste: Cooking it for a minute or two in the pot deepens its flavor and takes away any metallic edge.
• Diced tomatoes: I like the texture they add, especially when they break down and thicken the sauce.
• Beef broth: This is where the chili gets its body, so use a good quality broth if you can.
• Kidney beans and black beans: Drain and rinse them well to avoid that canned liquid taste.
• Chili powder, cumin, smoked paprika, oregano: These spices layer on warmth and depth without overpowering the beef.
• Cayenne pepper: Optional, but a pinch adds a gentle heat that sneaks up on you.
• Cornmeal and flour: The combination gives the dumplings structure and that signature cornbread texture.
• Sugar and baking powder: Just enough sweetness and lift to make the dumplings fluffy and golden.
• Egg, milk, and melted butter: These bring the dumpling batter together into a thick, spoonable consistency.

Instructions

Sear the beef:

Heat the olive oil over medium high heat until it shimmers, then add the beef cubes in a single layer. Let them sit undisturbed for a couple minutes so they develop a deep brown crust before flipping.

Soften the vegetables:

Toss in the onion and bell peppers, stirring them around until they start to soften and smell sweet. Add the garlic last so it doesn't burn.

Build the base:

Stir in the tomato paste and let it cook for a minute until it darkens slightly. Return the beef to the pot and mix everything together.

Simmer the chili:

Pour in the diced tomatoes, broth, beans, and all the spices. Bring it to a boil, then drop the heat to low, cover, and let it bubble gently for 45 minutes.

Mix the dumpling batter:

While the chili simmers, whisk together the dry ingredients in one bowl and the wet ingredients in another. Fold them together just until combined, leaving a few lumps.

Drop the dumplings:

Uncover the pot and use a spoon to drop mounds of batter onto the surface of the chili, spacing them so they have room to expand. Cover again and simmer until they puff up and cook through, about 20 to 25 minutes.

Serve hot:

Ladle the chili and dumplings into bowls, then top with sour cream, cheese, or cilantro if you like.

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I remember serving this on a night when the wind was rattling the windows and everyone was tired and quiet. By the time we'd finished our bowls, the whole mood had shifted and we were laughing and scraping the pot for seconds. That's when I realized some recipes do more than fill you up.

Swapping the Beef

Ground beef works in a pinch and cuts the cooking time by about half, but you lose some of that melt in your mouth texture. I've also used turkey or even diced pork shoulder when I had it on hand, and both turned out rich and satisfying. Just adjust the browning time based on the fat content.

Making It Ahead

The chili base can sit in the fridge for up to three days, and it actually tastes better after the flavors marry overnight. When you're ready to eat, reheat it on the stove, then mix and drop the fresh dumpling batter right before serving. I don't recommend making the dumplings ahead because they get gummy when reheated.

What to Serve Alongside

This dish is already filling, but a simple green salad with a tangy vinaigrette cuts through the richness nicely. I've also set out pickled jalapeños, sliced avocado, and tortilla chips for people to build their own toppings.

• A cold lager or a bold red wine both work beautifully with the smoky, spiced flavors.
• If you want more crunch, serve with extra cornbread on the side for dipping.
• Leftovers freeze well in individual portions, so you can pull out a quick lunch on a busy day.

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This recipe has pulled me through countless chilly evenings and last minute gatherings, and it never lets me down. I hope it becomes one of those dishes you reach for when you need something warm, easy, and a little bit special.

Recipe Questions & Answers

→ What type of beef works best for this dish?

Beef chuck cut into cubes is ideal as it becomes tender during slow simmering. Ground beef can be used for a quicker version with a different texture.

→ How do the cornbread dumplings stay fluffy?

The dumplings combine cornmeal and flour with baking powder for rise, and the batter is gently mixed to avoid toughening. Simmering them on top of the chili steams them perfectly fluffy.

→ Can the spice level be adjusted?

Yes, cayenne pepper is optional and can be omitted or increased to suit personal heat preferences.

→ Are there good beverage pairings for this meal?

This dish pairs well with a bold red wine or a cold lager, complementing the savory and smoky flavors.

→ What allergens should be considered?

The dish contains gluten from all-purpose flour, dairy from butter and milk, and egg in the dumplings. Soy may be present in canned beans, so check labels.