Chili and Dumplings

Lillian Russo

By
@Lilliancooks

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! =)


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Comments:

Serves:

8

Prep:

15 Min

Cook:

2 Hr

Ingredients

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

Directions Step-By-Step

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.