Cornbread Dumplings on Beef Bean Chili

by Tara Bellucci on April 9, 2014

in Main Courses, Meat, Soups

beefbeanchili1

As a southern girl currently abroad, Tara’s recipe makes me a little homesick, and a LOT hungry. Hearty chili and cornbread are a classic pairing – but cooked like this you’ve got ease, gorgeous presentation, and a truly complete one pot meal! -Amy 

Chili is delicious any season, but I particularly love it in the late winter and early spring. It holds the promise of lazy summer cookouts to come, while being hearty, comforting, and most importantly, warm — things you really appreciate as the cooler climes shake off the last vestiges of winter and all you want to do is put away your cold weather clothes for good.

Bare ankles and barbecue aside, chili is the ultimate low maintenance meal: easy to put together, feeds a crowd, can bubble away all day, or be done in under an hour. Like stir fries and frittatas, you can toss in whatever is hanging out in your fridge. It’s festive enough for friends and low key enough for a Tuesday (or hanging out with friends on a Tuesday).

beefbeanchili3

My version of beef and bean chili, which I hope you alter to your tastes and fridge contents, comes with a layer of cornbread dumplings on top that make it spectacular (and minimize your post-dinner dish time!) After the chili has reached bubbly perfection, rounds of cornbread dough bake and steam for a few minutes while in the oven. Scoop and serve with your favorite chili fixings and dinner is pleasantly, perfectly, minimally done.

Cornbread Dumplings Dough 

Ingredients:

  • 1-1/2 c. yellow cornmeal
  • 1/2 c. flour
  • 1-1/2 tsp. baking powder
  • 1 Tbs. sugar
  • 1 tsp. salt
  • 1 large egg
  • 3/4 c. milk or buttermilk
  • 3 Tbs. butter, melted
  • 1 scallion, chopped

Directions:

  1. In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the egg, milk, butter, and chopped scallions.
  2. Add the wet ingredients to the dry and stir until well combined. Let stand until the batter is thick enough to hold its shape, about 5 minutes.

Fotor0325130347

Beef & Bean Chili 

Serves 7-8

Ingredients:

For the Chili:

  • 1 Tbs. extra virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 Tbs. dry chili rub (I used the IQUE rub from Wicked Good Barbecue)
  • 1-2 lbs. stew beef cubes
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 c. low-sodium beef stock
  • 1 c. tomato puree
  • 1 6-oz. can tomato paste
  • 1 chipotle chili, minced, plus 1 Tbs. of adobo from the can
  • 3 c. beans, black and pinto (home cooked, or canned and rinsed)
  • 1 Cornbread Dumplings Dough

Directions:

  1. Heat oil in a dutch oven over medium high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add a tablespoon of the dry rub and stir.
  2. Pat the beef dry and coat with the remaining dry rub. Add to the pot and let cook until there is some searing, about 6 minutes. Add the peppers and stir until they begin to soften, 3 minutes.
  3. Add the stock, tomato puree, tomato paste, chipotle, and adobo and stir until combined. Let cook until the flavors start to meld, about 10 minutes. Add the beans and adjust the seasonings.
  4. Preheat the oven to 400 degrees. Divide cornbread dough into 7 or 8 2-inch balls. Slightly flatten and place on top of the chili to cover. Cover the pot with a lid and bake in the oven for 20 minutes, until cornbread is dry and cooked through. Remove and serve with your favorite toppings.

Photos taken and styled by Tara.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

French-75-03

Tara Bellucci

Tara Bellucci is a lifelong New Englander who grew up in the kitchen and never left. A founder of the Boston Food Swap, it's her mission to share culinary creations and connect people through the joys of real food. Outside of swapping, Tara writes about décor & design for Apartment Therapy and The Kitchn. See what she’s up to at tarabellucci.com.

Latest posts by Tara Bellucci (see all)


ADS SUPPORT THIS BLOG

Previous post:

Next post:

Copyright Eat Boutique 2013. Call us at +1-617-752-1105.

WordPress Admin