peruvian pork & chicken chili -cornmeal dumplings
My family and friends have grown to Love Chili recipes..especially Football Season. After enjoying a Peruvian meal the other night..I wanted to create a Chili recipe incorporating and capturing all the wonderful flavors of that beautiful country, I had the pleasure of experiencing in that meal..I was so happy and overjoyed at how much my family and friends loved this chili..they gave me 2 thumbs up..And we are all excited at sharing this with you all:-)
prep time
25 Min
cook time
25 Min
method
---
yield
6 servings
Ingredients
- 1/4 cup peanut oil
- 2 tablespoons butter or margarine
- 1 1/2 pounds skinless boneless chicken breast, cut into 1 1/2-inch cubes, ( 2 cups)
- 3 tablespoons all-purpose flour
- 1 pound ground pork sausage
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 1 cup sweet onions, chopped
- 1 cup poblano pepper, seeded and chopped
- 1 cup sweet red bell pepper, seeded and chopped
- 2 large jalapeno peppers, seeded and finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground chili powder
- 1 teaspoon ground spiced annatto
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground allspice
- 1 teaspoon hot pepper sauce
- 2 cups low-sodium chicken broth
- 1 cup frozen corn, thawed and drained
- 1 can (15.5-oz.) cannellini beans, rinsed and drained
- 1 can (15-oz.) black beans, rinsed and drained
- 1 can (12-oz.) evaporated milk
- 1 package (6-oz.) cornbread or muffin mix, plain or mexican style
- 1 tablespoon sugar
- 2 tablespoons whole milk
- 1 1/2 cups sour cream
- 1 cup monterey jack cheese, shredded
How To Make peruvian pork & chicken chili -cornmeal dumplings
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Step 1Heat peanut oil and melt butter in a 5-quart Dutch oven with lid, over medium heat. In a medium bowl toss chicken cubes and flour together until chicken cubes are coated. Add coated chicken cubes, pork sausage, salt, ground black pepper and ground red pepper to heated oil and butter, and cook for 3 minutes, or until meat is partially cooked, stirring frequently, uncovered. Stir in onions, poblano peppers, roasted red peppers, jalapeno peppers, garlic, ground chili pepper, ground spiced annatto, cumin seeds, ground allspice and hot pepper sauce and cook an additional 5 minutes, or until meat is no longer pink,( keeping pork sausage crumbled), and vegetables are tender, stirring frequently, uncovered. -
Step 2Add in chicken broth, corn, cannellini beans, black beans and evaporated milk to chili mixture and cook an additional 5 minutes, stirring occasionally, uncovered.
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Step 3Meanwhile, prepare dumplings. In a medium bowl, stir cornbread mix, sugar, whole milk and 1/2 cup sour cream together with a spoon until blended. Drop dumpling mixture by heaping tablespoons into cooking chili mixture. Cover Dutch oven with lid, reduce heat to medium-low, cook an additional 10 minutes, or until dumplings puff and firm.
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Step 4To serve chili, ladle equal portions of chili and dumplings into 6 serving bowls. Place one or two dollops of remaining 1 cup sour cream on the top center of each chili and dumpling bowl and sprinkle 1 to 2 heaping tablespoons shredded cheese over the top of each to garnish and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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