Beef Chili with Cornbread Dumplings (Printable)

Tender beef and beans simmered with spices, finished with fluffy cornbread dumplings for a satisfying dish.

# Ingredient List:

→ 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

# Directions:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown evenly on all sides, approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, red bell pepper, and green bell pepper. 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 the browned beef 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 - Combine cornmeal, flour, sugar, baking powder, and salt in one bowl. In another bowl, whisk together egg, milk, and melted butter. Add wet ingredients to dry and stir just until combined without overmixing.
06 - After 45 minutes of simmering, uncover the chili. Drop spoonfuls of cornbread batter (about 2 tablespoons each) evenly over the surface.
07 - Cover the pot and simmer on low heat for 20 to 25 minutes until dumplings are puffed and fully cooked.
08 - Ladle chili with dumplings into bowls and serve hot. Garnish optionally with chopped cilantro, sour cream, or shredded cheese.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent even after a big messy meal.
  • The cornbread dumplings soak up all the rich chili flavors and turn impossibly fluffy on top.
  • It feeds a crowd without much fuss, and leftovers taste even better the next day.
02 -
  • Don't lift the lid while the dumplings are steaming or they'll deflate and turn dense instead of fluffy.
  • If your chili looks too thick before you add the dumplings, stir in a splash of broth so the batter has liquid to cook in.
  • Overmixing the dumpling batter will make them tough, so stop stirring as soon as the flour disappears.
03 -
  • Use a heavy pot with a tight fitting lid so the dumplings steam evenly and don't dry out.
  • Taste the chili before adding the dumplings and adjust the salt and spice, because once they're in, it's harder to stir.
  • If you like heat, double the cayenne or toss in a diced jalapeño with the bell peppers for an extra kick.

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