Best 3 Chili And Dumplings Recipes

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**Savory and Comforting: A Culinary Journey through Chili and Dumpling Recipes**

Indulge in a delectable culinary adventure with our diverse collection of chili and dumpling recipes. From classic and hearty beef chili to vegetarian chili, and a variety of dumpling recipes, our article offers a symphony of flavors and textures to tantalize your taste buds. Whether you're a fan of traditional chili or looking for innovative dumpling creations, we have something for every palate. Dive into the depths of savory goodness as we explore the art of crafting the perfect chili and dumplings, with step-by-step instructions, helpful tips, and a treasure trove of flavor combinations. Let your kitchen become a hub of culinary magic as you embark on this delightful journey of taste and discovery.

Let's cook with our recipes!

BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS



Beef and Chili Stew with Cornbread Dumplings image

A hearty Mexican Stew with tender cornbread dumplings. Much of the prep time can be done the day before.Prep time does not include doing the chiles.

Provided by Barb G.

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb fresh poblano chile, rinsed
1 1/2 lbs beef skirt steaks, trim fat
2 onions, peeled and chopped
2 teaspoons minced or pressed garlic
2 tablespoons tomato paste
2 cups fat-skimmed beef broth
1 1/2 teaspoons dried oregano
1 (10 ounce) package frozen corn
1/4 cup cornstarch
1 1/4 cups yellow cornmeal
1 1/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup thinly sliced green onion, including tops
1 large egg
1 1/4 cups low-fat buttermilk

Steps:

  • Place chilies in a 10-by-15-inch pan.
  • Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
  • (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
  • Peel and discard peels, stems, seeds, and viens.
  • Cut chilies into about 1/2 inch pieces.
  • Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
  • In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
  • Add chilies, remaining broth, 2 cups water and oregano.
  • Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
  • about 1 hour.
  • Stir in corn.
  • In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
  • Pour stew into a 3-quart cassrole (about 9x13 inch).
  • Preheat oven to 400 degrees.
  • Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
  • In another bowl, beat egg to blend; mix in buttermilk.
  • Add egg to cornmeal mixture and stir just stir until evenly moistened.
  • Drop 1/4- cup portions evenly over stew.
  • Bake about 20 minutes, until dumplings are firm and lightly browned.
  • Spoon portions into bowls, add salt to taste.
  • NOTE; May be assembled thruogh step 9, up to 1 day ahead.
  • Chill airtight.

CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE



Chorizo and Sweet Potato Dumplings with Peach Thai Chili Sauce image

This is the first recipe I made up all on my own with inspiration from a sweet potato dumpling appetizer I had at a nearby restaurant.

Provided by Brittany Stephens

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

2 sweet potatoes, peeled
1 pound chorizo sausage
½ cup grated Cheddar cheese
2 tablespoons chopped fresh cilantro
1 (16 ounce) package wonton wrappers
1 cup peach jam
1 cup sweet Thai chili sauce
2 tablespoons chopped fresh cilantro
2 teaspoons vegetable oil, or as needed

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
  • Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
  • Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
  • Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
  • Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
  • To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

Nutrition Facts : Calories 541.4 calories, Carbohydrate 70.7 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 3.2 g, Protein 17.6 g, SaturatedFat 8 g, Sodium 1153.2 mg, Sugar 30.7 g

CHILI AND DUMPLINGS



Chili and Dumplings image

This is the chili I always make because its easy and very tasty! This time I added cheddar cheese dumplings ontop because I thought it went perfectly with this chili! Plus, I just LOVE dumplings! =)

Provided by Lillian Russo

Time 2h15m

Number Of Ingredients 24

CHILI INGREDIENTS:
3 Tbsp butter
4 large clove garlic - minced
2 lb 93% lean ground beef
2 tsp kosher salt
1/4 c dry red wine - not cooking wine
1 tsp sugar
1-15 oz can crushed tomatoes
1 large white or yellow onion - chopped
1 large green bell pepper - seeded and chopped
3-15 oz cans small red kidney beans - drained and rinsed
3 Tbsp chili powder
1 tsp cumin
1/2 - 1 tsp cayenne pepper - according to your taste
1 tsp dried cilantro leaves
1 bay leaf
CHEDDAR CHEESE DUMPLINGS:
1 c flour
2 tsp baking powder
1/2 tsp dried oregano
1/2 tsp kosher salt
1/2 c whole milk
1 large egg - beaten
3/4 c shredded cheddar cheese

Steps:

  • 1. In a very large skillet or saucepan, over medium heat, saute onions, garlic and green pepper in the butter, until tender. Stir often.
  • 2. Add ground beef and cook until completely browned. Stir and chop up the ground beef as it brownes.
  • 3. Now add all remaining ingredients and cook until heated through, then lower heat med/low. Stir well. Cover and cook for 1 1/2 hours.
  • 4. Now make the dumplings by combining all the dry ingredients in a medium bowl. Then add in the milk, shredded cheddar and beaten egg. Stir until just combined but still lumpy.
  • 5. Drop by the spoonful ontop of the chili. Cover and continue to cook for another 25 minutes. This makes about 8 dumplings.
  • 6. Spoon into serving bowls and serve warm with more shredded cheddar cheese ontop.

Tips:

  • Use a variety of chili peppers. This will give your chili a more complex flavor. Some good options include ancho, guajillo, and habanero peppers.
  • Toast the spices before using them. This will help to release their flavor and make them more aromatic.
  • Use a good quality beef broth. This will make a big difference in the flavor of your chili.
  • Don't overcook the chili. The longer you cook it, the tougher the meat will become.
  • Serve the chili with your favorite toppings. Some popular options include sour cream, cheese, and onions.

Conclusion:

Chili and dumplings are a hearty and delicious meal that is perfect for a cold winter day. The chili is packed with flavor, and the dumplings are light and fluffy. This dish is sure to please everyone at your table.

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