Best 8 Beef And Chili Stew With Cornbread Dumplings Recipes

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Beef and chili stew with cornbread dumplings is a hearty and flavorful dish that is perfect for a cold winter day. The stew is made with succulent beef, tender vegetables, and a rich, savory chili sauce. The dumplings are made with cornmeal, flour, and buttermilk, and they are cooked right in the stew. This combination of flavors and textures is sure to please everyone at the table.

Let's cook with our recipes!

CHILI WITH CORN DUMPLINGS



Chili with Corn Dumplings image

Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook right on top of the simmering chili.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

1 1/2 lbs lean ground beef
3/4 cup chopped onion
1 can (15.25 oz) whole kernel corn, undrained
1 can (16 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick™ mix
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired

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.

Nutrition Facts : Calories 490, Carbohydrate 54 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 12 g, TransFat 1 1/2 g

CHILI BEEF CORNBREAD CASSEROLE



Chili Beef Cornbread Casserole image

This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. -Lorraine Espenhain, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Optional: Sour cream and salsa

Steps:

  • Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

Nutrition Facts : Calories 482 calories, Fat 22g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 773mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.

BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS



Beef and Chili Stew with Cornbread Dumplings image

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

1 lb fresh poblano chile, rinsed
1 1/2 lbs beef skirt steaks, trim fat
2 onions, peeled and chopped
2 teaspoons minced or pressed garlic
2 tablespoons tomato paste
2 cups fat-skimmed beef broth
1 1/2 teaspoons dried oregano
1 (10 ounce) package frozen corn
1/4 cup cornstarch
1 1/4 cups yellow cornmeal
1 1/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup thinly sliced green onion, including tops
1 large egg
1 1/4 cups low-fat buttermilk

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.

BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS



Beef and Chili Stew with Cornbread Dumplings image

A hearty Mexican stew with tender cornbread dumplings. Much of the prep work can be done the day before.

Provided by Allrecipes Member

Time 2h

Yield 8

Number Of Ingredients 17

1 pound fresh poblano (often labeled pasilla) chilies, rinsed
1 ½ pounds fat-trimmed beef skirt steak
2 medium (2-1/2" dia)s onions, peeled and chopped
2 teaspoons minced or pressed garlic
2 tablespoons tomato paste
2 cups fat-skimmed beef broth
1 ½ teaspoons dried oregano
1 (10 ounce) package frozen corn kernels
¼ cup cornstarch
1 ¼ cups yellow cornmeal
1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
⅓ cup thinly sliced green onions (including tops)
1 large egg
1 ¼ cups low-fat (1%) buttermilk

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. When cool enough to handle, in about 10 minutes, pull off and discard chili peels, stems, seeds, and veins. Cut chilies into 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, 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 until mixture boils. Pour stew into a 3-quart casserole (about 9 by 13 in.).
  • 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 mixture to cornmeal mixture and stir just until evenly moistened. Drop by 1/4-cup portions evenly over stew.
  • Bake in a 400 degree oven until dumplings are firm and lightly browned, about 20 minutes.
  • Spoon portions into bowls; add salt to taste.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 53.9 g, Cholesterol 46 mg, Fat 5.3 g, Fiber 5.1 g, Protein 19.3 g, SaturatedFat 1.9 g, Sodium 381.1 mg, Sugar 7.9 g

BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS



Beef and Chili Stew with Cornbread Dumplings image

A hearty Mexican stew with tender cornbread dumplings. Much of the prep work can be done the day before.

Provided by Allrecipes Member

Time 2h

Yield 8

Number Of Ingredients 17

1 pound fresh poblano (often labeled pasilla) chilies, rinsed
1 ½ pounds fat-trimmed beef skirt steak
2 medium (2-1/2" dia)s onions, peeled and chopped
2 teaspoons minced or pressed garlic
2 tablespoons tomato paste
2 cups fat-skimmed beef broth
1 ½ teaspoons dried oregano
1 (10 ounce) package frozen corn kernels
¼ cup cornstarch
1 ¼ cups yellow cornmeal
1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
⅓ cup thinly sliced green onions (including tops)
1 large egg
1 ¼ cups low-fat (1%) buttermilk

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. When cool enough to handle, in about 10 minutes, pull off and discard chili peels, stems, seeds, and veins. Cut chilies into 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, 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 until mixture boils. Pour stew into a 3-quart casserole (about 9 by 13 in.).
  • 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 mixture to cornmeal mixture and stir just until evenly moistened. Drop by 1/4-cup portions evenly over stew.
  • Bake in a 400 degree oven until dumplings are firm and lightly browned, about 20 minutes.
  • Spoon portions into bowls; add salt to taste.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 53.9 g, Cholesterol 46 mg, Fat 5.3 g, Fiber 5.1 g, Protein 19.3 g, SaturatedFat 1.9 g, Sodium 381.1 mg, Sugar 7.9 g

CHIPOTLE CHILI AND CORNBREAD DUMPLINGS RECIPE BY TASTY



Chipotle Chili And Cornbread Dumplings Recipe by Tasty image

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

2 lb ground beef
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon chilli powder
1 tablespoon smoked paprika, ground
1 teaspoon cayenne
1 large onion, chopped
1 red bell pepper, chopped
6 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
12 oz tomato paste
2 cups beef broth
12 oz chopped tomato, 1 can
15 oz black beans, 1 can
15 oz red kidney bean, 1 can
1 tablespoon apple cider vinegar, optional
1 cup cornmeal
1 cup flour
1 teaspoon baking powder
1 pinch salt
2 eggs
¼ cup honey
½ cup buttermilk

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

MEATBALL CHILI WITH DUMPLINGS



Meatball Chili with Dumplings image

My family enjoys this delicious recipe-it's like a spicy meatball stew with dumplings!-Sarah Yoder, Middlebury, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

1 large egg, beaten
3/4 cup finely chopped onion, divided
1/4 cup dry bread crumbs or rolled oats
5 teaspoons beef bouillon granules, divided
3 teaspoons chili powder, divided
1 pound ground beef
3 tablespoons all-purpose flour
1 tablespoon canola oil
1 can (28 ounces) diced tomatoes, undrained
1 garlic clove, minced
1/2 teaspoon ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
CORNMEAL DUMPLINGS:
1-1/2 cups biscuit/baking mix
1/2 cup yellow cornmeal
2/3 cup 2% milk
Minced chives, optional

Steps:

  • In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix lightly but thoroughly. Shape into twelve 1-1/2-in. meatballs. Roll in flour. , Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans. , Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.

Nutrition Facts : Calories 475 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1523mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.

CHILI WITH CORNBREAD DUMPLINGS



Chili With Cornbread Dumplings image

Tasty chili topped with corn muffin dumplings makes this recipe a easily put together mid-week meal. Even my son who is my best critic when it comes to chili gave this a thumb-up.

Provided by lisar

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 lb lean ground beef
1 cup oats
1 (15 ounce) can pinto beans, drained
1 (28 ounce) jar spaghetti sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
2 cups chicken broth
1 cup cheddar cheese, shredded
1 (8 ounce) box corn muffin mix

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.

Nutrition Facts : Calories 725.4, Fat 27.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 1542.3, Carbohydrate 82.5, Fiber 13.3, Sugar 21.9, Protein 38.1

Tips:

  • For a richer flavor, use a combination of ground beef and ground pork.
  • Don't overcrowd the pan when browning the beef. This will prevent it from cooking evenly.
  • Use a variety of beans in your chili. This will add different flavors and textures to the dish.
  • Don't be afraid to experiment with different spices. Chili is a versatile dish that can handle a variety of flavors.
  • Serve the chili with your favorite toppings, such as sour cream, cheese, onions, or avocado.
  • Cornbread dumplings are a great way to add a hearty, flavorful element to your chili.
  • To make sure the cornbread dumplings are cooked through, insert a toothpick into the center. If it comes out clean, the dumplings are done.

Conclusion:

Beef and chili stew with cornbread dumplings is a hearty, flavorful dish that is perfect for a cold winter day. The stew is made with a combination of ground beef, beans, vegetables, and spices, and the cornbread dumplings add a delicious, fluffy element to the dish. This stew is sure to warm you up from the inside out.

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