Beef Chili Cornbread Dumplings (Printable)

Tender beef and beans simmered with spices, crowned by soft, golden cornbread dumplings.

# What You Need:

→ Chili Base

01 - 2 tablespoons olive oil
02 - 2 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 (28 oz) can crushed tomatoes
09 - 1 (15 oz) can kidney beans, drained and rinsed
10 - 1 (15 oz) can black beans, drained and rinsed
11 - 2 cups beef broth
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper
16 - 1 teaspoon dried oregano
17 - 1½ teaspoons salt
18 - ½ teaspoon black pepper

→ Cornbread Dumplings

19 - 1 cup all-purpose flour
20 - 1 cup cornmeal
21 - 2 tablespoons sugar
22 - 2 teaspoons baking powder
23 - ½ teaspoon baking soda
24 - ¾ teaspoon salt
25 - 1 cup buttermilk
26 - 1 large egg
27 - 4 tablespoons unsalted butter, melted

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef in batches, searing until browned on all sides. Transfer browned beef to a plate.
02 - Add onion and bell peppers to the pot. Sauté for 5 minutes, until softened. Stir in garlic and tomato paste; cook for 1 minute.
03 - Return beef to the pot. Add crushed tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Stir to combine.
04 - Bring to a simmer, reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
05 - In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
06 - In a separate bowl, whisk buttermilk, egg, and melted butter. Add wet ingredients to dry, stirring until just combined; do not overmix.
07 - After the chili has simmered for 1 hour, uncover and drop spoonfuls of cornbread batter onto the surface of the chili (about 2 tablespoons each, spacing evenly).
08 - Cover the pot and cook over low heat for 20 minutes, until the dumplings are puffed and cooked through (a toothpick inserted in a dumpling should come out clean).
09 - Let stand for 5 minutes before serving. Serve hot, garnished with fresh cilantro, sliced green onions, or shredded cheese if desired.

# Expert Suggestions:

01 -
  • The cornbread dumplings soak up all that spicy chili flavor while staying fluffy and tender on top
  • Its an entire comfort meal in one pot with almost zero cleanup required
02 -
  • Make sure the chili is at a gentle simmer before adding dumplings or they will cook unevenly
  • The dumplings need that covered steam time so do not be tempted to lift the lid too early
03 -
  • Use a light touch when dropping the dumpling batter onto the chili so they do not sink too deep
  • Let the pot rest for five minutes off the heat before serving so the dumplings set slightly

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