Beef Chili Cornbread Dumplings (Printable)
A comforting mix of tender beef chili enhanced by fluffy cornbread dumplings, perfect for cozy dinners.
# Ingredient List:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds beef chuck, cut into 1/2-inch cubes
03 - 1 large onion, finely chopped
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 teaspoons ground cumin
12 - 2 teaspoons smoked paprika
13 - 1 tablespoon chili powder
14 - 1/2 teaspoon cayenne pepper (optional)
15 - 1 teaspoon dried oregano
16 - 2 teaspoons salt, or to taste
17 - 1 teaspoon black pepper
18 - 1 cup beef broth
19 - 1 tablespoon brown sugar
→ Cornbread Dumplings
20 - 1 cup all-purpose flour
21 - 1 cup cornmeal
22 - 2 teaspoons baking powder
23 - 1/2 teaspoon baking soda
24 - 1/2 teaspoon salt
25 - 2 tablespoons sugar
26 - 1 large egg
27 - 1 cup buttermilk
28 - 3 tablespoons unsalted butter, melted
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy pot 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, cook onion until translucent, about 4 minutes. Add garlic, red and green bell peppers; sauté for 3 additional minutes.
03 - Stir in tomato paste and cook for 1 minute. Return browned beef to the pot.
04 - Add crushed tomatoes, kidney beans, black beans, cumin, smoked paprika, chili powder, cayenne (optional), oregano, salt, black pepper, beef broth, and brown sugar. Stir thoroughly to combine.
05 - Bring mixture to a simmer, cover, and cook on low heat for 1 hour, stirring occasionally.
06 - Whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar in one bowl. In another, whisk egg, buttermilk, and melted butter. Combine wet and dry ingredients gently until just mixed; do not overmix.
07 - Uncover chili; bring to a gentle simmer. Drop tablespoon-sized portions of cornbread batter onto the surface (about 12 dumplings).
08 - Cover and cook on low heat for 20 minutes until dumplings puff up and are cooked through.
09 - Serve hot, optionally garnished with fresh cilantro, sliced jalapeños, or shredded cheese.
# Expert Tips:
01 -
- It's a complete meal in one pot—no sides needed, though you'll want extra napkins.
- The cornbread dumplings cook right on top of the chili and absorb all those incredible spiced flavors.
- It actually tastes better the next day, so make extra and thank yourself later.
02 -
- Don't overmix the dumpling batter—lumpy batter makes tender, fluffy dumplings, while overworked batter becomes tough and dense.
- The chili needs to be simmering gently when you add the dumplings, not at a rolling boil, or they'll break apart.
03 -
- Cut your beef into uniform 1/2-inch cubes so everything cooks at the same rate and stays tender throughout.
- Save a handful of cornbread dumpling batter to add partway through simmering if you want an extra-full pot.