Best 7 Pork Bean Chili With Corn Dumplings Recipes

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.

BOLD BEAN AND PORK CHILI

Steps:

• In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

PORK, BLACK BEAN & CORN CHILI

Steps:

• Heat oil in a 5 quart dutch oven or large pot over medium heat.
• Add onion and green pepper.
• Cook, stirring occasionally for 8 minutes or until soft.
• Stir in chili powder and garlic.
• Cook 1 minute, until fragrant.
• Stir in pork, beans, tomatoes and broth.
• Bring to a boil.
• Reduce heat. Cover and simmer 10 minutes, until flavors are blended.
• Stir in corn and cilantro. Heat through.
• Spoon into bowls. Top each bowl with a dollop of sour cream, sliced green onion and chopped tomatoes.
• Serve with tortilla chips.

CHILI WITH CORNBREAD DUMPLINGS

Steps:

• Preheat oven to 400.
• In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
• Add ground beef and cooked until browned. Add oats and incorporate well.
• Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
• Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
• Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.

PORK DUMPLINGS

Steps:

• For the dumpling dough: Mix the flour and salt together in a mixer bowl. Add the water and mix with the dough hook until a smooth dough forms. Divide the dough into 2 balls. Wrap in plastic and rest for 30 minutes.
• Cut each ball into 4 planks. Flatten out a plank with your palms and roll the dough to number 6 on a pasta machine. Fold the dough into a trifold and turn so that the folded sides are on the sides of the dough and the open sides are the front and back of the dough. Roll the dough to number 3 on the machine. Coat the dough with cornstarch and cut into square pieces. Repeat with the remaining dough.
• For the filling: To prepare the sofrito, combine the apple, ginger and onion in a pan with a little oil and sweat until translucent. Cool in a thin layer.
• Prepare the pork mixture: Combine the pork, stock, fatback, sesame oil, tamari, white pepper, mushroom seasoning, 1 teaspoon salt and sofrito in a mixing bowl and mix by hand in the same direction until the texture is slightly bouncy/tacky.
• Build the dumplings: Place about 1 tablespoon of pork into the center of each dumpling wrapper, wet the edges and fold to desired shape; store on parchment-lined sheet tray uncovered in the fridge.
• When ready to cook, bring a pot of salted water to a boil. Reduce to a simmer, add the dumplings and cook 4 minutes.
• For the fragrant soy and dumpling tare: To make the fragrant soy, combine the cinnamon stick, orange peel, star anise, white peppercorns and licorice in a small pan and toast until fragrant. Add to a pot with the soy, water and brown sugar and bring to a simmer. Let steep for 10 minutes, then strain the liquid. Pour the fragrant soy back into the pot.
• Add the black vinegar, salt and mushroom MSG to the fragrant soy and heat over high heat, stirring, until it comes to a boil and the ingredients are incorporated together.
• For the fragrant Sichuan chili oil: Fry the ginger, Sichuan peppercorns, guajillo chiles, arbol chiles, star anise, cinnamon stick, cloves, ginger, scallion, red onion, cardamom, orange peel and bay leaf in the oil for 30 to 45 minutes at 275 to 300 degrees F. (Do not go over 350 degrees F.). Strain the oil, discard the spices and vegetables, add the chili flake and salt and whisk. Once the temperature drops to 225 to 250 degrees F, add the chili powder and let sit until cool. Then strain through a fine filter.
• For the chili crisp: Starting from cold oil in a pot, add the shallots and bring it up to 300 degrees F, stirring regularly until golden. Scoop ALL of them out with a spider or slotted spoon. Next, add the ginger and cook, stirring often, until golden and crispy; remove ALL with a spider. Do the same with the garlic, and then all the chiles together. Remove the oil from the heat, add the star anise and cardamom and let cool down. Strain the oil through a fine filter. Reserve all the solids (discard the star anise and cardamom). Let the oil cool down naturally.
• Meanwhile, toast and grind the black pepper, cumin and Sichuan pepper in a blender or spice grinder. Grind the sugar, salt and mushroom seasoning as well.
• Once the oil is cool, combine the reserved solids and ground spices in the food processor. Stream in the oil until the desired consistency is reached.
• For serving: To assemble, pan-fry the dumplings with the cup sides down in the oil. Once they have browned a bit on the edges, add 2 tablespoon water and cover so that the top side steams out. Once the popping in your pan has calmed down, all the water has evaporated and it is safe to take the lid off. Remove the dumplings and arrange on a plate.
• First, top the dumplings with the tare, and then the fragrant Sichuan chili oil, and then the chili crisp. We normally finish them with thinly sliced green onion and thinly sliced Fresno chile, but the topping options are endless!

CORN DUMPLINGS

Steps:

• In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

PORK AND CHIVE DUMPLINGS

Steps:

• In a large sauté pan, heat 2 teaspoons oil over medium heat and sauté the onion, garlic, and ginger until translucent and slightly caramelized. Add the chives and cook just to soften them, about 1 minute longer. Transfer the mixture to a large bowl and let it cool.
• Once the onion has cooled, add the tofu, 1⁄3 cup (75 ml) of the hoisin sauce, the salt, and pepper and mix well. Add the pork to the bowl and mix it with the seasonings until you can see that the chives and tofu are evenly distributed throughout the meat.
• In a small frying pan, cook a small spoonful of the meat mixture in a little bit of oil. Taste and adjust the seasoning of the meat with more hoisin sauce and/or salt, if necessary.
• Prepare a small dish of water and line several baking sheets with parchment paper. Place about 1 tablespoon of filling in each dumpling wrapper. Using your finger, paint a little water around the edge of the wrapper. Fold the wrapper in half and simply pinch it closed, or crimp it. Place each finished dumpling on the baking sheet and repeat until you've used all the filling.
• You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.) They will last for 3 months.
• To cook fresh dumplings (see Cooks' Note for frozen), heat a nonstick frying pan or well- seasoned cast-iron skillet with just enough oil to coat the bottom. Add just enough dumplings so that they are not overcrowded and don't touch. Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.
• Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, then serve them immediately with the dipping sauce.
• Cooks' Note
• To cook frozen dumplings, follow the same procedure above for fresh dumplings, but use 1⁄3 inch (8 mm) water so they steam a little longer and cook through.
• I learned how to fold dumplings at an early age with the help of my grandmother and mother, and before we opened The Good Fork, I used to have dumpling-making parties at home. That's how I know that making one hundred dumplings at a time sounds daunting but is the only way to do it. Gather a few friends, make the dumplings together, then you each get some to tuck away-packaged by the dozen-into the freezer for weeks to come.