Beef Chili Cornbread Dumplings (Printable)
Tender beef simmered with spices, paired with fluffy golden cornbread dumplings for a cozy one-pot dinner.
# What You Need:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds beef chuck, cut into 1/2-inch cubes
03 - 1 large onion, finely chopped
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 teaspoons ground cumin
12 - 2 teaspoons smoked paprika
13 - 1 tablespoon chili powder
14 - 1/2 teaspoon cayenne pepper (optional)
15 - 1 teaspoon dried oregano
16 - 2 teaspoons salt, or to taste
17 - 1 teaspoon black pepper
18 - 1 cup beef broth
19 - 1 tablespoon brown sugar
→ Cornbread Dumplings
20 - 1 cup all-purpose flour
21 - 1 cup cornmeal
22 - 2 teaspoons baking powder
23 - 1/2 teaspoon baking soda
24 - 1/2 teaspoon salt
25 - 2 tablespoons sugar
26 - 1 large egg
27 - 1 cup buttermilk
28 - 3 tablespoons unsalted butter, melted
# Directions:
01 - Heat olive oil in a large Dutch oven 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, cook onion until translucent, approximately 4 minutes. Add garlic, red and green bell peppers; sauté for 3 minutes.
03 - Stir in tomato paste and cook for 1 minute. Return browned beef to the pot.
04 - Add crushed tomatoes, kidney beans, black beans, cumin, smoked paprika, chili powder, cayenne pepper (if using), oregano, salt, black pepper, beef broth, and brown sugar. Stir to combine thoroughly.
05 - Bring mixture to a simmer. Cover and cook over low heat for 1 hour, stirring occasionally.
06 - Combine flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. In another bowl, whisk egg, buttermilk, and melted butter. Add wet ingredients to dry; stir just until combined without overmixing.
07 - After chili has simmered 1 hour, uncover and bring to gentle simmer. Drop tablespoon-sized dollops of cornbread batter onto chili surface, approximately 12 dumplings total.
08 - Cover pot and cook over low heat for 20 minutes until dumplings are puffed and cooked through.
09 - Serve hot, optionally garnished with fresh cilantro, sliced jalapeños, or shredded cheese.
# Expert Tips:
01 -
- It's genuinely a one-pot meal that feeds a crowd without making you feel like you've been cooking all day.
- The cornbread dumplings are soft and buttery enough to feel like a treat, not an afterthought topping.
- The spices build slowly, creating depth rather than heat that overwhelms the tender beef.
02 -
- Don't skip browning the beef on all sides—that crust is where the deepest, most savory flavors come from.
- Once the dumplings go in, resist the urge to peek; opening the lid lets the steam escape and they won't rise properly.
- If your chili seems thin after an hour, that's okay—when you remove the lid for the dumplings, some liquid will cook off and the sauce will tighten.
03 -
- Make the chili the day before and reheat it; the flavors deepen overnight and it's one less thing to worry about when people are coming over.
- If you're doubling the recipe, resist doubling the spices—add them gradually and taste as you go, since they concentrate differently in a larger pot.