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.
MEATBALL CHILI WITH DUMPLINGS
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
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.
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
CHILI WITH POTATO DUMPLINGS
Meet the Cook: Now that my husband has retired - we have two grown sons - we eat out a lot. If we stay home, though, he asks if we are going to have this chili! I've been making it, with a few ingredients added or changed , most of my married life. -Shirley Marshall, Michigantown, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 22
Steps:
- In a Dutch oven, cook the beef, turkey and onion until meat is no longer pink; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , In a large bowl, combine the first five dumpling ingredients. Add milk and egg; stir just until moistened. Let stand for 3 minutes., Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes.
Nutrition Facts : Calories 449 calories, Fat 16g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1333mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 30g protein.
COW PUNCHING CHILI AND DUMPLINGS
Make and share this Cow Punching Chili and Dumplings recipe from Food.com.
Provided by NELady
Categories Beans
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Make up chili (cook all in one pot) and simmer until right before serving time (I simmer 1-2 hours). Add dumplings 15 minutes before serving.
- For dumplings, combine flour, flakes, baking powder and salt. Mix milk with egg and oil and add to above. Stir to moisten. Let stand several minutes. Place spoonfuls on Chili, cover tightly, and cook 15 minutes.
Nutrition Facts : Calories 615.3, Fat 28.7, SaturatedFat 9.6, Cholesterol 138.5, Sodium 2400, Carbohydrate 58.7, Fiber 7.1, Sugar 12.8, Protein 32.8
CHILE CRISP DUMPLINGS
Great dumplings are as much about texture as taste, and these double the welcome contrast of tenderness and crunch. Simultaneously fried and steamed in a covered skillet, the wrappers develop crackling brown bases, while the tops become delicately chewy. Inside, the crunch of spicy chile crisp punctuates soft tofu and greens. Wringing water out of both fillings first allows them to soak in the soy sauce and chile crisp and ensures the filling doesn't end up watery or bland. Another benefit to this vegan filling is the ability to taste it raw and adjust the seasonings before wrapping.
Provided by Genevieve Ko
Categories dinner, lunch, snack, dumplings, appetizer, side dish
Time 1h
Yield About 35 dumplings
Number Of Ingredients 10
Steps:
- Arrange the tofu slices in a single layer on a clean kitchen towel or between double layers of paper towels. Roll tightly in the towel as if rolling a sleeping bag, then squeeze it over the sink to remove as much liquid as possible. Let stand 10 minutes for the tofu to continue releasing liquid. If the towel gets soaked, transfer the tofu to another dry towel.
- Toss the spinach, chives and salt in a colander. Let stand for 10 minutes, then squeeze the greens in the colander over the sink to release as much liquid as possible. Transfer the greens mixture to a large bowl. Add the drained tofu, squeezing it to crumble into bits as you add it, then mix evenly with the greens. Add the celery, soy sauce and chile crisp, and stir until evenly mixed. Taste, and add more soy sauce and chile crisp, if you'd like. The filling on its own should be very flavorful because the wrappers are not seasoned at all.
- Set up a dumpling assembly line with the bowl of filling, wrappers and a small bowl of water. Using a dessert spoon or other small spoon, scoop a mound of filling, then press it against the side of the bowl into a tiny football. Set the filling in the center of one wrapper. Use your fingertip to dampen the edges with water. Bring together the sides over the filling to enclose in a half-moon. Pinch the center together, then press the edges together to seal, pleating decoratively if you'd like. Sit the dumpling upright on your work surface. Repeat with the remaining filling and wrappers. Cook immediately or freeze in a single layer on a rimmed baking sheet until hard, then transfer to airtight containers and freeze for up to 3 months.
- You can cook as many or as few dumplings at a time as you'd like. Choose your pan size accordingly: An 8-inch skillet will fit 8 to 10; a 10-inch will fit 14 to 16. When ready to cook, coat a well-seasoned cast-iron pan or nonstick skillet with a thin, even layer of oil. Arrange the dumplings in the pan, pleated side up, spacing 1/3 inch apart, and filling the pan. Add enough cold water to the pan to come 1/3 inch up the sides (about 1/4 cup for an 8-inch pan; 1/2 cup for a 10-inch).
- Cover the skillet and cook over medium until the rapid firecracker popping diminishes to a steady, low crackle, indicating that all the water has evaporated, about 10 minutes. Uncover and check to see if the bottoms are browned and the dough is slightly translucent all the way to the top. If so, remove from the heat. If not, cook uncovered 1 to 2 minutes longer. Let stand for a minute so the dumplings release from the skillet naturally. Transfer to a plate, browned side up. Make your own dipping sauce with any combination of soy sauce, chile crisp, vinegar and sesame oil, and enjoy with the hot dumplings.
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