Beef Chili Cornbread Dumplings (Printable version)
A comforting blend of tender beef and spices topped with golden cornbread dumplings for a perfect meal.
# List of ingredients:
→ 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 oz) crushed tomatoes
09 - 1 can (15 oz) kidney beans, drained and rinsed
10 - 1 can (15 oz) 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 over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, sauté onion until translucent, about 4 minutes. Add garlic, red and green bell peppers and cook for 3 more 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, ground cumin, smoked paprika, chili powder, cayenne pepper (if using), dried oregano, salt, black pepper, beef broth, and brown sugar. Stir to combine.
05 - Bring chili to a simmer. Cover and cook over 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 ingredients with dry, stirring gently until just blended.
07 - Uncover chili and bring to a gentle simmer. Drop tablespoon-sized dollops of cornbread batter onto chili surface, making about 12 dumplings.
08 - Cover pot and cook on low heat for 20 minutes until dumplings are puffed and cooked through.
09 - Serve hot, optionally garnished with fresh cilantro, sliced jalapeños, or shredded cheese.
# Expert Advice:
01 -
- One pot means less cleanup, which feels like winning when you're already full and content.
- The spice balance is forgiving enough for kids but sophisticated enough to impress without feeling fussy.
- Those cornbread dumplings are addictive—people will ask for seconds just for those.
- It tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
- If you skip browning the beef properly, you lose half the flavor—that crust is non-negotiable.
- Overmixing cornbread batter is the most common mistake, turning those dumplings into hockey pucks instead of clouds.
- Don't add the dumplings until the chili reaches a gentle simmer, not a rolling boil, or they'll fall apart.
03 -
- Bloom your spices in the tomato paste before adding liquid—those extra thirty seconds of heat unlock flavors that raw spices never deliver.
- Keep the heat gentle once you add the dumplings; a rolling boil will break them apart as they cook.