Chili and Dumplings
By
Lillian Russo
@Lilliancooks
1
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! =)
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
- 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
CHILI INGREDIENTS:
CHEDDAR CHEESE DUMPLINGS:
How to Make Chili and Dumplings
- 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.
