Beef Chili with Cornbread Dumplings (Printable Version)

Tender beef chili with fluffy cornbread dumplings baked on top for a cozy, comforting meal perfect for gatherings.

# What You Need:

→ For the Chili

01 - 2 tablespoons olive oil
02 - 2 pounds beef chuck, cut into ½-inch cubes
03 - 1 large onion, diced
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 ounce) can crushed tomatoes
09 - 1 (15 ounce) can kidney beans, drained and rinsed
10 - 1 (15 ounce) can black beans, drained and rinsed
11 - 2 cups beef broth
12 - 2 tablespoons chili powder
13 - 1 tablespoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper
16 - 1½ teaspoons salt
17 - ½ teaspoon black pepper

→ For the Cornbread Dumplings

18 - 1 cup cornmeal
19 - 1 cup all-purpose flour
20 - 2 tablespoons sugar
21 - 2 teaspoons baking powder
22 - ½ teaspoon baking soda
23 - ½ teaspoon salt
24 - ¾ cup buttermilk
25 - 2 large eggs
26 - 4 tablespoons unsalted butter, melted

# How to Make It:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5–7 minutes. Remove beef and set aside.
02 - In the same pot, add onion and bell peppers. Sauté for 4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in tomato paste and cook for 1 minute. Return beef to the pot.
04 - Add crushed tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir well.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
06 - In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
07 - In another bowl, whisk together buttermilk, eggs, and melted butter. Add wet ingredients to dry, stirring until just combined.
08 - After chili has simmered, uncover and drop spoonfuls (about 2 tablespoons each) of cornbread batter onto the surface of the chili, leaving a little space between each.
09 - Cover and cook on low for 20 minutes, or until dumplings are puffed and cooked through. Serve hot, garnished with chopped cilantro, sliced jalapeños, or shredded cheese if desired.

# Expert Advice:

01 -
  • The cornbread topping soaks up all that spicy chili flavor creating a soft savory cake that is absolutely addictive.
  • It is a complete meal in one pot meaning less cleanup and more time enjoying the fire.
02 -
  • Resist the urge to lift the lid while the dumplings are cooking or they will deflate.
  • Make sure the chili is simmering gently not boiling violently when you add the batter.
03 -
  • Use a cast iron Dutch oven if you have one for the most even heat distribution.
  • Let the batter rest for ten minutes before dropping it onto the chili to hydrate the cornmeal.

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