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One-Pot Smoky Beef Chili with Cornbread Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Dutch oven
  • Mixing bowl
  • Wooden spoon

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 can (14 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons olive oil

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the smoked paprika, chili powder, and cumin. Cook for 1 minute until the spices smell fragrant.
  • Pour in the fire-roasted tomatoes along with their juices, then add the kidney beans and corn kernels. Bring the mixture to a simmer and cook uncovered for 10 minutes.
  • While the chili simmers, stir together the cornmeal, flour, baking powder, and salt in a bowl. Whisk in the milk and egg until a thick batter forms.
  • Drop spoonfuls of the batter directly onto the surface of the simmering chili. Cover the pot with a lid and cook for 15 minutes without lifting the lid, until the dumplings are firm and cooked through.

Notes

Let the dumplings rest for a few minutes after cooking so they hold their shape when scooped. If you prefer a thicker chili, mash a few beans against the side of the pot before adding the batter. Leftovers reheat well on the stove with a splash of water to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large Dutch oven, Mixing bowl, Wooden spoon