Chipotle Chili And Cornbread Dumplings
featured in 3 Creative One-Pot Recipes
Matthew Johnson
Tasty Team
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Ingredients
for 12 servings
-
2 lb ground beef (905 g) -
2 tablespoons kosher salt -
1 tablespoon black pepper -
1 tablespoon ground cumin -
1 tablespoon chilli powder -
1 tablespoon smoked paprika, ground -
1 teaspoon cayenne - 1 large onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
-
12 oz tomato paste (340 g) -
2 cups beef broth (480 mL) -
12 oz chopped tomato, 1 can (340 g) -
15 oz black beans, 1 can (425 g) -
15 oz red kidney bean, 1 can (425 g) -
1 tablespoon apple cider vinegar, optional
Cornbread Dumplings
-
1 cup cornmeal (120 g) -
1 cup flour (125 g) -
1 teaspoon baking powder - 1 pinch salt
- 2 eggs
-
¼ cup honey (85 g) -
½ cup buttermilk (120 mL)
Nutrition Info
Powered by- Calories 507
- Fat 16g
- Carbs 57g
- Fiber 8g
- Sugar 16g
- Protein 31g
Estimated values based on one serving size.
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Preparation
- In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
- Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
- In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
- Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
- Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
- Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
- Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
- Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
- Serve with cheddar cheese, sour cream, and sliced scallions.
- Enjoy!
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Submit your recipeTips
-
Jamie Pitts
came out soo good and used turkey instead of beef and didn’t use the chipotle pepper, it still was mildly spicy without it.
2018-09-16T19:46:10Z Helpful (31) -
Caroline Van Meerbeeck
If you don’t enjoy a lot of spiciness to your food, add just a tiny bit less chili powder or smoked paprika and/or a little less of the chipotles. I love spicy so this was perfect but if spicy isn’t your thing just be more light handed with the spices.
2018-06-30T16:28:01Z Helpful (19) -
Catherine Felicia
Used ground chicken and a box mix for the cornbread in my slow cooker for 8 hours on low and it came out heavenly. Forewarning-chipotle peppers are serious, only used 3 and my chili was plenty hot. I also followed the advice of several commentators and browned my chicken. Also- I used crushed tomatoes. I’m sure plain pasta sauce would work.
2019-01-29T15:32:05Z Helpful (13) -
kiwiedie
I made this and the chilli was delicious -I loved the spice but I wouldn’t make the dumplings again I’d follow another recipe. They tasted two much like honey and didn’t at all look like what the recipe said. They were so dense! But all in all it was a good recipe because that chilli was just so good!
2018-09-17T21:54:15Z Helpful (13) -
lilpunky
I used my instant pot to speed things up and made jalapeño cornbread in the oven. Didn’t have chipotle chili on hand, so I subbed chipotle powder and chipotle adobo sauce.
2019-01-28T17:58:33Z Helpful (10) -
mah.yah
I added some rice on the side and also red and green peppers with onions in the meat!
2018-07-09T02:27:02Z Helpful (9) -
jsilvas
This was too spicy for me but I would make it again with less of the spicy ingredients. But it definitely had a good taste to it. I made it with pinto beans because I don’t like kidney and I made separate cornmeal.
2018-09-03T02:44:22Z Helpful (8) -
Ashley Jantzen
I used a pound of ground chicken and a pound of spicy chicken sausage (out of the casing) instead of beef, and it was delicious. I didn’t have the proper scoop for the cornbread, so they turned out to be more like globs of cornbread than little dumplings, but it was still really good.
2018-07-29T00:13:30Z Helpful (8) -
Lizzy Coghill
My dumplings were slightly sloppy compared to this recipe, I don’t know if that’s because I used polenta instead of cornmeal? (Cornmeal is almost impossible to buy in the UK) so I would suggest a little more flour/polenta ratio to eggs and buttermilk
2018-08-20T20:17:07Z Helpful (7) -
quinn2404
I personally find the chili delicious, albeit a bit better if you alter the recipe to be a bit more vegetable/bean heavy. Although the recipe works well, I’m not a fan of the cornbread dumplings.
2018-12-08T22:32:33Z Helpful (6) -
smoritz28
I made this without the cornbread and it was still delicious! It got a bunch of compliments from family and friends and we will definitely make it again!
2018-09-03T23:08:12Z Helpful (5) -
lauramoreno
Loved the chili recipe, the cornbread dumplings were a bit dense however. I might not add so much flour next time
2019-02-20T19:15:12Z Helpful (4)
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