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! =)

Rating:
★★★★★ 2 votes
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

Step-By-Step

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