Beef Chili Cornbread Dumplings (Printable)

Savory beef stew with beans and fluffy cornbread dumplings, perfect for a hearty family meal.

# What You Need:

→ Beef Chili

01 - 2 tablespoons olive oil
02 - 1.5 pounds beef chuck, cut into 0.5-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 (14-ounce) can diced tomatoes
09 - 2 cups beef broth
10 - 1 (15-ounce) can kidney beans, drained and rinsed
11 - 1 (15-ounce) can black beans, drained and rinsed
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 0.5 teaspoon dried oregano
16 - 0.5 teaspoon cayenne pepper (optional)
17 - Salt and freshly ground black pepper, to taste

→ Cornbread Dumplings

18 - 1 cup cornmeal
19 - 0.75 cup all-purpose flour
20 - 1 tablespoon sugar
21 - 2 teaspoons baking powder
22 - 0.5 teaspoon salt
23 - 1 large egg
24 - 0.67 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 on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion and diced red and green bell peppers. Cook for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute.
03 - Stir in tomato paste and cook for 1 minute. Return browned beef to the pot.
04 - Add diced tomatoes, beef broth, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
05 - In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, and melted butter. Add wet ingredients to dry and stir just until combined without overmixing.
06 - Uncover chili after 45 minutes. Drop spoonfuls of cornbread batter (about 2 tablespoons each) evenly onto the chili surface.
07 - Cover and cook on low heat for 20 to 25 minutes until dumplings are puffed and fully cooked through.
08 - Serve hot, optionally garnished with chopped cilantro, sour cream, or shredded cheese.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent even after a big hearty meal.
  • The cornbread dumplings soak up all the spicy, rich chili flavors and turn incredibly tender.
  • Its the kind of dish that makes your kitchen smell so good people start showing up early for dinner.
02 -
  • Dont lift the lid while the dumplings are cooking or theyll turn dense and heavy instead of fluffy.
  • If your chili looks too thick before adding the dumplings, stir in a splash more broth so theres enough liquid to steam them properly.
  • Browning the beef in batches prevents it from steaming, which means better flavor and texture.
03 -
  • Use a Dutch oven with a tight-fitting lid to trap steam and keep the dumplings light.
  • Taste the chili before adding the dumplings and adjust the seasoning, because you wont be able to stir much after.
  • Let the chili rest for five minutes after cooking so the dumplings firm up slightly and are easier to serve.

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