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Texas Style Chili With Corn Bread Dumplings

chef.rylan's picture
Ingredients
For chili
  Beef round steak 2 1⁄2 Pound, trimmed, cut into 1/2 inch cubes
  Oil 3 Tablespoon
  Onions 1 Cup (16 tbs), chopped
  Garlic 2 Clove (10 gm), finely chopped
  Cumin 1 Tablespoon
  Oregano leaves 1 Tablespoon
  Paprika 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Canned tomatoes 16 Ounce, undrained (2 cups)
  Tomato sauce 15 Ounce (1 can)
  Beer/Beef broth 12 Ounce (1 can)
  Serrano chili peppers 2 , seeded, finely chopped
  Jalapeno chili peppers 2 , seeded, finely chopped
For dumplings
  All purpose flour/Unbleached flour 1⁄2 Cup (8 tbs) (Pillsbury's BEST)
  Cornmeal 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Oil 1 Tablespoon
Directions

MAKING
1. In a 5-quart Dutch oven, heat oil and brown meat with onion, garlic, cumin, oregano, paprika and cinnamon.
2. Add remaining chili ingredients.
3. Stir well and bring to boil.
4. Decrease heat and simmer for 1 1/2 hours until meat is cooked.
5. For the dumplings, lightly spoon flour into measuring cup and level off.
6. In a medium bowl mix flour, cornmeal, baking powder and salt. Mix together.
7. Stir in milk and oil and mix until moistened.
8. Bring to boil.
9. On the bubbling chili drop dumpling dough by rounded tablespoonfuls.
10. Decrease heat, cover and simmer for 15 minutes.

SERVING
11. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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