Beef Chili with Cornbread

My neighbor showed up one winter evening with a pot of chili and a strange request: try these dumplings on top. I was skeptical until I tasted cornbread soaked in spiced tomato broth, fluffy and soft with a slight crunch at the edges. That night changed how I thought about chili forever.

I made this for a group of friends during a snowstorm, and we ended up eating straight from the pot with big spoons. Someone said it tasted like a hug, and I havent forgotten that. Now I make it every time the weather turns cold or I need something that feels like home.

Ingredients

• Olive oil: Use enough to coat the bottom of the pot so the beef browns evenly without sticking.
• Beef chuck: Cut it into even pieces so everything cooks at the same rate, and dont rush the browning step.
• Onion: Dice it small enough to blend into the chili but big enough to add sweetness as it softens.
• Garlic: Add it after the onions or it burns and turns bitter.
• Red bell pepper: The sweetness balances the heat and adds color you can see in every spoonful.
• Green bell pepper: It brings a slightly sharper flavor that keeps the chili from tasting one note.
• Tomato paste: Cooking it for a minute before adding liquid deepens the flavor and gets rid of that raw metallic taste.
• Diced tomatoes: Use the kind with juice, it becomes part of the broth and adds body.
• Beef broth: Homemade is great, but a good boxed broth works just fine if you season it right.
• Kidney beans: Rinse them well or the chili ends up too starchy and cloudy.
• Black beans: They hold their shape better than other beans and add a creamy texture when they start to break down.
• Chili powder: This is your backbone, so use a fresh jar if yours has been sitting around for a year.
• Ground cumin: It adds warmth and a little earthiness that makes the chili taste complete.
• Smoked paprika: A small amount gives you that campfire feeling without actual smoke.
• Dried oregano: It ties the tomatoes and spices together in a way you notice when its missing.
• Cayenne pepper: Start with less if youre not sure, you can always add more heat later.
• Cornmeal: Use medium or fine grind, coarse cornmeal makes the dumplings gritty.
• All purpose flour: It gives the dumplings structure so they dont fall apart in the chili.
• Sugar: Just a tablespoon brings out the corn flavor without making them sweet.
• Baking powder: Fresh baking powder is key, old stuff wont puff the dumplings enough.
• Egg: It binds everything and adds richness to the dumpling batter.
• Milk: Whole milk makes them tender, but two percent works if thats what you have.
• Unsalted butter: Melt it completely and let it cool slightly before mixing or it scrambles the egg.

Instructions

Brown the beef:

Heat the oil until it shimmers, then add the beef in a single layer without crowding the pot. Let it sit undisturbed for a couple minutes so it gets a good crust, then turn and brown the other sides.

Cook the vegetables:

Toss in the onion and peppers, stirring every so often until they soften and the onion turns translucent. Add the garlic last and stir constantly for about a minute until it smells fragrant.

Build the base:

Stir in the tomato paste and let it cook for a minute, then return the beef to the pot. Pour in the tomatoes, broth, beans, and all the spices, stirring everything together until its well combined.

Simmer the chili:

Bring it to a boil, then lower the heat until its just bubbling gently. Cover and let it simmer for 45 minutes, stirring every now and then so nothing sticks to the bottom.

Mix the dumpling batter:

While the chili simmers, whisk together the dry ingredients in one bowl and the wet in another. Pour the wet into the dry and stir just until you dont see any dry flour, lumps are fine and overmixing makes them tough.

Drop the dumplings:

After 45 minutes, take the lid off and use a spoon to drop dollops of batter onto the surface of the chili, spacing them out evenly. They will spread a little as they cook, so leave some room between each one.

Steam until done:

Put the lid back on and let them cook undisturbed for 20 to 25 minutes. Theyre ready when they look puffed and a toothpick inserted in the center comes out clean.

Serve warm:

Ladle the chili and dumplings into bowls while theyre still hot. Top with cilantro, sour cream, or cheese if you want, but theyre just as good plain.

Save

I once served this to someone who said they didnt like chili, and they went back for seconds. The dumplings were what won them over, soft and savory and soaked through with spice. It reminded me that food can change minds if you make it with care.

How to Store Leftovers

Let the chili cool completely before transferring it to an airtight container. It keeps in the fridge for up to four days, and the flavors get even better after a night of sitting together. The dumplings will soak up more liquid as they sit, so add a splash of broth when you reheat if it looks too thick.

Best Way to Reheat

Warm it gently on the stove over low heat, stirring every few minutes so it heats evenly and doesnt scorch on the bottom. You can also microwave individual portions, but cover the bowl with a damp paper towel so the dumplings dont dry out. Either way, it tastes just as good the second time around.

Make It Your Own

Swap the beef for ground turkey or pork if you want something lighter, or leave out the meat entirely and add more beans for a vegetarian version. A diced jalapeño with the bell peppers brings extra heat, and a squeeze of lime juice at the end brightens everything up.

• Try stirring in a handful of frozen corn during the last few minutes of simmering for sweetness and texture.
• If you dont have cornmeal, use all flour in the dumplings and add a pinch of sugar for a biscuit style topping.
• Leftover chili freezes well for up to three months, just leave out the dumplings and make those fresh when you reheat.

Save

This is the kind of meal that makes people stay at the table longer than they planned. I hope it fills your kitchen with warmth and your bowls with something worth savoring.

Recipe FAQ

→ How can I make the beef more tender?

Using beef chuck and simmering it slowly in the liquid allows the meat to become tender and flavorful over time.

→ Can I adjust the spice level?

Yes, modifying the amount of chili powder, cayenne pepper, and smoked paprika lets you tailor the heat to your preference.

→ What is the best way to cook the cornbread dumplings?

Drop spoonfuls of the dumpling batter gently on the simmering chili surface and cover to let them steam until puffed and cooked through.

→ Are there suitable garnishes for this dish?

Fresh cilantro, sour cream, or shredded cheese complement the rich flavors and add freshness or creaminess.

→ Can I substitute ingredients for dietary needs?

Ground beef can replace chuck for a quicker cook; dairy-free butter and milk alternatives can be used for lactose-intolerant diets.