Best 6 Chili With Tortilla Dumplings Recipes

CHILAQUILES

Steps:

• Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
• Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
• Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
• While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
• Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.

LAMB CHILI WITH MASA HARINA DUMPLINGS

Steps:

• Make chili:
• Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.
• Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl.
• Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.
• Make dumplings:
• Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).
• Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.

CHILI WITH CORN DUMPLINGS

Steps:

• Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
• Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

CHILE CRISP DUMPLINGS

Steps:

• Arrange the tofu slices in a single layer on a clean kitchen towel or between double layers of paper towels. Roll tightly in the towel as if rolling a sleeping bag, then squeeze it over the sink to remove as much liquid as possible. Let stand 10 minutes for the tofu to continue releasing liquid. If the towel gets soaked, transfer the tofu to another dry towel.
• Toss the spinach, chives and salt in a colander. Let stand for 10 minutes, then squeeze the greens in the colander over the sink to release as much liquid as possible. Transfer the greens mixture to a large bowl. Add the drained tofu, squeezing it to crumble into bits as you add it, then mix evenly with the greens. Add the celery, soy sauce and chile crisp, and stir until evenly mixed. Taste, and add more soy sauce and chile crisp, if you'd like. The filling on its own should be very flavorful because the wrappers are not seasoned at all.
• Set up a dumpling assembly line with the bowl of filling, wrappers and a small bowl of water. Using a dessert spoon or other small spoon, scoop a mound of filling, then press it against the side of the bowl into a tiny football. Set the filling in the center of one wrapper. Use your fingertip to dampen the edges with water. Bring together the sides over the filling to enclose in a half-moon. Pinch the center together, then press the edges together to seal, pleating decoratively if you'd like. Sit the dumpling upright on your work surface. Repeat with the remaining filling and wrappers. Cook immediately or freeze in a single layer on a rimmed baking sheet until hard, then transfer to airtight containers and freeze for up to 3 months.
• You can cook as many or as few dumplings at a time as you'd like. Choose your pan size accordingly: An 8-inch skillet will fit 8 to 10; a 10-inch will fit 14 to 16. When ready to cook, coat a well-seasoned cast-iron pan or nonstick skillet with a thin, even layer of oil. Arrange the dumplings in the pan, pleated side up, spacing 1/3 inch apart, and filling the pan. Add enough cold water to the pan to come 1/3 inch up the sides (about 1/4 cup for an 8-inch pan; 1/2 cup for a 10-inch).
• Cover the skillet and cook over medium until the rapid firecracker popping diminishes to a steady, low crackle, indicating that all the water has evaporated, about 10 minutes. Uncover and check to see if the bottoms are browned and the dough is slightly translucent all the way to the top. If so, remove from the heat. If not, cook uncovered 1 to 2 minutes longer. Let stand for a minute so the dumplings release from the skillet naturally. Transfer to a plate, browned side up. Make your own dipping sauce with any combination of soy sauce, chile crisp, vinegar and sesame oil, and enjoy with the hot dumplings.

CHICKEN AND FLOUR TORTILLA DUMPLINGS

Steps:

• Fill 4-quart pot half full with water.
• Boil chicken until tender.
• While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
• Remove cooked chicken and shred with a fork or cut into cubes.
• Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
• Bring to a rolling boil.
• Drop individual tortillas into pot one piece at a time.
• Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
• Boil medium/high heat for 12 minutes.
• Remove from heat.
• Add 1 cup of milk and move the dumplings around gently to mix the milk.

CHILI AND DUMPLINGS

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.