Print Recipe
0 from 0 votes

Beef Chili with Cornbread Dumplings

This delicious beef chili with cornbread dumblings will become your go-to family meal!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main
Servings: 4 -6 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 1 tbsp olive oil
  • 2 large onions peeled and finely chopped
  • 2 sticks celery finely chopped
  • 1 red & 1 orange or green bell pepper, finely diced
  • 800 g | 1 1/2 pounds minced beef
  • 3 cloves garlic crushed
  • 2 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp smoked sweet paprika
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 x400g | 14oz can kidney beans drained and rinsed
  • 2 x400g | 14oz cans chopped tomatoes in juice
  • 3 tbsp tomato paste
  • 250 ml | 1 cup beef stock
  • 250 ml | 1 cup water
  • 1 tbsp dark brown sugar
  • Salt and pepper
  • <br>
  • <b>Cornbread dumplings</b>
  • 200 g | 7oz self-raising flour
  • 70 g | 2.5oz cornmeal polenta
  • 70 g | 2.5oz coarsely grated cheddar cheese
  • 1/2 tsp salt
  • 1 egg lightly beaten
  • 150 ml | 5fl oz cup whole milk or buttermilk more if needed

Instructions

  • Heat oil in a large saucepan and cook the vegetables, oregano, spices and ground beef, stirring until the meat is well browned.
  • Reduce the heat and simmer for 30 minutes, stirring occasionally. Season to taste.
  • Meanwhile make the cornbread dumplings by combining the flour, cornmeal, cheese and salt in a bowl. Mix the milk with beaten egg and stir them in. If the batter is too dry add a little more milk a tablespoon at a time.
  • Use wet hands to roll the dumplings and place on top of the chili. Cover the pot and cook for another 15-20 minutes.
  • Serve with grated cheese, avocado and sour cream or with rice. Freeze the chili, in portions, for up to three months.