CHIPOTLE CHILI AND CORNBREAD DUMPLINGS RECIPE BY TASTY
Here's what you need: ground beef, kosher salt, black pepper, ground cumin, chilli powder, smoked paprika, cayenne, large onion, red bell pepper, garlic, chipotle peppers in adobo sauce, tomato paste, beef broth, chopped tomato, black beans, red kidney bean, apple cider vinegar, cornmeal, flour, baking powder, salt, eggs, honey, buttermilk
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 24
Steps:
- In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
- Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
- In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
- Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
- Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
- Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
- Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
- Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
- Serve with cheddar cheese, sour cream, and sliced scallions.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 16 grams
CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE
This is the first recipe I made up all on my own with inspiration from a sweet potato dumpling appetizer I had at a nearby restaurant.
Provided by Brittany Stephens
Categories Main Dish Recipes Dumpling Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
- Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
- Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
- Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
- Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
- To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.
Nutrition Facts : Calories 541.4 calories, Carbohydrate 70.7 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 3.2 g, Protein 17.6 g, SaturatedFat 8 g, Sodium 1153.2 mg, Sugar 30.7 g
BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS
A hearty Mexican Stew with tender cornbread dumplings. Much of the prep time can be done the day before.Prep time does not include doing the chiles.
Provided by Barb G.
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place chilies in a 10-by-15-inch pan.
- Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
- (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
- Peel and discard peels, stems, seeds, and viens.
- Cut chilies into about 1/2 inch pieces.
- Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
- In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
- Add chilies, remaining broth, 2 cups water and oregano.
- Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
- about 1 hour.
- Stir in corn.
- In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
- Pour stew into a 3-quart cassrole (about 9x13 inch).
- Preheat oven to 400 degrees.
- Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
- In another bowl, beat egg to blend; mix in buttermilk.
- Add egg to cornmeal mixture and stir just stir until evenly moistened.
- Drop 1/4- cup portions evenly over stew.
- Bake about 20 minutes, until dumplings are firm and lightly browned.
- Spoon portions into bowls, add salt to taste.
- NOTE; May be assembled thruogh step 9, up to 1 day ahead.
- Chill airtight.
BRANDI'S GREEN CHILI CHICKEN AND DUMPLINGS
I have always made my chicken and dumplings like my Mom....fluffy dumplings. My friend Brandi Warren invited me over to dinner one evening and let me take pictures and write down her recipe as she went along. This is a very good recipe and a break from the regular Chicken and Dumpling recipe. Delicious...thanks for sharing...
Provided by Jeanne Benavidez
Categories Other Main Dishes
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Season chicken with salt and pepper. Place in a pot with garlic and enough water to cover. Boil until done (35 to 45 minutes depending on size of chicken breasts). Remove chicken from pot and reserve liquid.
- 2. Let chicken cool a little and cut into bite size pieces.
- 3. In a large bowl, combine chicken, 2 cans of soup and green chilies. Stir well to combine
- 4. Prepare a 9 x 13 baking dish with non-stick cooking spray.
- 5. Separate the crescent rolls into individual triangles.
- 6. Take one piece of dough into the palm of one hand; place 1 cube of cheese in the center of the dough.
- 7. Spoon large spoonful of chicken mixture into the center of the dough.
- 8. Fold the three corners of the dough up over the mixture. It will not cover completely, but that's ok.
- 9. Place, folded side down, into the baking dish.
- 10. Make 12 "dumplings".
- 11. Mix 3 can of soup in the bowl with any leftover chicken mixture and add 1/2 cup liquid and stir well. Spoon the soup/chicken mixture over the dumplings.
- 12. Cut the remaining strips of dough into strips and place on top of the "dumplings".
- 13. Spray with a little cookiing spray. Bake for @ 1 hr at 350 F
CHILI AND DUMPLINGS
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! =)
Provided by Lillian Russo
Time 2h15m
Number Of Ingredients 24
Steps:
- 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.
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