Beef Chili with Cornbread Dumplings (Printable)
Savory beef chili with beans and vegetables, topped by fluffy cornbread dumplings that absorb rich flavors.
# What You'll Need:
→ For the Chili
01 - 2 tbsp olive oil
02 - 2 lbs 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 tbsp 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 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1 tsp smoked paprika
15 - ½ tsp cayenne pepper
16 - 1 tsp dried oregano
17 - 1½ tsp salt
18 - ½ tsp black pepper
→ For the Cornbread Dumplings
19 - 1 cup all-purpose flour
20 - 1 cup cornmeal
21 - 2 tbsp sugar
22 - 2 tsp baking powder
23 - ½ tsp baking soda
24 - ¾ tsp salt
25 - 1 cup buttermilk
26 - 1 large egg
27 - 4 tbsp unsalted butter, melted
# How To Make:
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 Tips:
01 -
- The dumplings steam right on top of the chili, absorbing all those spiced flavors while staying incredibly fluffy inside
- This is the kind of meal that makes everyone drift toward the kitchen, asking what smells so good
02 -
- Do not lift the lid during the first 15 minutes of dumpling cooking or they will collapse and turn dense instead of fluffy
- The chili should be actively bubbling but not furiously boiling when you add the dumplings or they will not cook through properly
03 -
- Let the chili rest for at least 5 minutes after cooking so the dumplings set up slightly and are easier to serve
- Mix your dumpling batter right before you need it since the baking powder starts working immediately