Best Peruvian Pork Chicken Chili Cornmeal Dumplings Recipes

CHILI WITH CORN DUMPLINGS

Steps:

• Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
• Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

CHICKEN AND CORNMEAL DUMPLINGS

Steps:

• Saute the onion in the olive oil for 2 minutes. Add the garlic; cook 2.
• minutes longer. Stir in the carrots, parsnip, turnips, thyme, and stock.
• Heat to boiling. Reduce the heat, add the chicken to the pan, cover and cook.
• over medium-low heat 30 minutes.
• Meanwhile, make the dumplings. Combine the cornmeal, flour, baking powder.
• and salt in a large bowl. Mix well and stir in the egg, milk and mustard.
• Mix well.
• After the chicken has cooked for 15 minutes, spoon the dumpling batter over.
• the stew in large spoonfuls. Cook, covered, until just firm, about 15.
• minutes.

CHILI WITH CORNBREAD DUMPLINGS

Steps:

• Preheat oven to 400.
• In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
• Add ground beef and cooked until browned. Add oats and incorporate well.
• Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
• Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
• Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.

THREE BEAN CHILI WITH DUMPLINGS (CROCK POT)

Steps:

• In a large skillet over medium heat, heat the oil and then add the onions, bell pepper and garlic, cover and cook until softened (3-5 minutes). Stir in tomato paste and chili powder and cook about 1 minute longer.
• Transfer mixture to slow cooker.
• Add tomatoes, beans and water to slow cooker. Season with salt and pepper, cover and cook on low for 6-8 hours.
• To make the dumplings: combine first 5 ingredients (flour -salt) in a bowl. Stir in remaining ingredients (corn - oil) until combined. DO NOT OVERMIX.
• Turn slow cooker on high and drop dumpling batter by spoonfuls over the chili.
• Cover and cook on high for 30-45 minutes or until dumplings are cooked through.

CORN DUMPLINGS

Steps:

• In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

CORNMEAL DUMPLINGS

Steps:

• Combine dry ingredients.
• Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
• Add milk and stir.
• Drop dough by spoonful (6) into stew.
• Cover and simmer about 18 minutes or until dumplings are firm to the touch.

CHILI CHICKEN WITH CORNMEAL DUMPLINGS

Steps:

• In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
• In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
• Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.

SALSA VERDE CHICKEN WITH HERBED CORNMEAL DUMPLINGS

Steps:

• Chicken: Heat butter over medium-high heat in a large (11 - 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven.
• Whisk in flour to make a paste.
• Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency.
• Stir in chicken, heat through, and cover to keep warm.
• Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
• Dumplings: Heat milk and butter in a small saucepan until steamy.
• Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough.
• Pinch off Ping-Pong-ball-size peices of dough with your fingers and drop onto chicken mixture.
• Return chicken to a simmer over medium-high heat.
• Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.

PERUVIAN PORK & CHICKEN CHILI -CORNMEAL DUMPLINGS

Steps:

• 1. Heat 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.
• 2. Add in chicken broth, corn, cannellini beans, black beans and evaporated milk to chili mixture and cook an additional 5 minutes, stirring occasionally, uncovered.
• 3. Meanwhile, 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.
• 4. To 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.