Beef Chili with Cornbread (Printable version)
Tender beef and beans simmered to perfection, topped with light, fluffy cornbread dumplings for a hearty meal.
# List of ingredients:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 1 ½ pounds beef chuck, cut into ½-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 - ½ teaspoon dried oregano
16 - ½ teaspoon cayenne pepper (optional)
17 - Salt and freshly ground black pepper, to taste
→ Cornbread Dumplings
18 - 1 cup cornmeal
19 - ¾ cup all-purpose flour
20 - 1 tablespoon sugar
21 - 2 teaspoons baking powder
22 - ½ teaspoon salt
23 - 1 large egg
24 - ⅔ cup milk
25 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Heat olive oil in a large heavy pot over medium-high heat. Add beef cubes and brown all sides, about 5 minutes. Remove and set aside.
02 - Using the same pot, add diced onion and both bell peppers. Cook for 4 to 5 minutes until softened. Add minced garlic and sauté for 1 minute.
03 - Stir in tomato paste and cook for 1 minute. Return beef to the pot.
04 - Add diced tomatoes, beef broth, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, optional cayenne, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
05 - In a bowl, mix cornmeal, all-purpose flour, sugar, baking powder, and salt. In another bowl, whisk egg, milk, and melted butter. Combine wet ingredients with dry, stirring gently until just mixed.
06 - Uncover the chili after simmering. Drop spoonfuls (approximately 2 tablespoons each) of cornbread batter evenly onto the chili's surface.
07 - Cover pot and simmer on low heat for 20 to 25 minutes until dumplings are puffed and fully cooked.
08 - Ladle chili topped with cornbread dumplings into bowls. Garnish as desired with fresh cilantro, sour cream, or shredded cheese.
# Expert Advice:
01 -
- The cornbread dumplings soak up all the rich chili flavor while staying tender inside.
- Everything cooks in one pot, so cleanup is quick and youre not juggling multiple pans.
- It fills the kitchen with the kind of smell that makes people wander in asking whats for dinner.
02 -
- Dont lift the lid while the dumplings are cooking or they wont steam properly and will turn out dense.
- If the chili looks too thick before you add the dumplings, stir in a little more broth so theres enough liquid to steam them.
- Let the beef brown without moving it around too much, patience here means better flavor later.
03 -
- Taste the chili before adding the dumplings and adjust the seasoning, its harder to fix once theyre on top.
- Use a Dutch oven with a tight fitting lid so the steam stays trapped and the dumplings cook evenly all the way through.