Beef Chili Cornbread Dumplings

I was scraping ice off my windshield one January morning when I realized I had nothing defrosted for dinner. That night, I threw together what became this chili, and when I remembered the cornmeal sitting in the pantry, I took a chance on dumplings. My kids fought over the fluffy golden tops, and I knew I'd stumbled onto something worth keeping.

I made this for a neighbor recovering from surgery, and she called me two days later asking for the recipe. She said her husband had been eating it cold from the fridge at midnight. That's when I understood this wasn't just chili anymore, it was the kind of dish people remember long after the bowl is empty.

Ingredients

• Beef chuck: The marbling breaks down into tenderness during the simmer, and cubes give you something to bite into instead of mush.
• Tomato paste: Browning it for a full minute in the pot adds a deep, caramelized sweetness that canned tomatoes alone can't deliver.
• Chili powder: Not all brands are equal; I learned to taste mine first because some are fiery and others are mild as ketchup.
• Smoked paprika: This is what makes people ask if you used a smoker, even though everything happened on the stovetop.
• Cornmeal: Coarse or fine both work, but coarse gives the dumplings a rustic texture that holds up better in the bubbling chili.
• Baking powder: Fresh baking powder is non-negotiable; stale powder makes dense, sad dumplings that sink instead of puff.

Instructions

Brown the beef:

Let the cubes sit undisturbed in hot oil until they develop a dark crust. Resist the urge to stir too soon or they'll steam instead of sear.

Soften the vegetables:

The onions and peppers should glisten and start to collapse before you add the garlic. Garlic burns fast, so it only needs sixty seconds.

Toast the tomato paste:

Stir it into the pot and let it darken slightly. You'll smell it shift from bright and acidic to rich and almost sweet.

Simmer the chili:

Keep the heat low and the lid on so the beef has time to soften. Stir every fifteen minutes to keep the bottom from sticking.

Mix the dumpling batter:

Stir just until the flour disappears. Overmixing develops gluten and turns them tough and chewy instead of tender.

Drop the dumplings:

Use two spoons to scoop and release the batter onto the chili's surface. Leave space between each one so they don't fuse together as they cook.

Steam until fluffy:

Cover tightly and don't peek. Every time you lift the lid, you release steam and add five minutes to the cook time.

Save

My husband came home late one night and reheated a bowl of this in the microwave. He texted me from the kitchen asking if I'd made magic because it tasted better than it had that afternoon. I told him that's just what happens when chili sits overnight, but secretly I agreed.

Storing and Reheating

The chili keeps in the fridge for up to four days, but the dumplings get softer and start to break down after day two. I've learned to store them separately if I know we won't finish everything right away. Reheat gently on the stove with a splash of broth to loosen it up, because the beans will soak up liquid as it sits.

Swaps and Shortcuts

Ground beef works fine if you're in a hurry, though you'll miss the chunks. I've also used pork shoulder when beef was too expensive, and it turned out just as tender. If you don't have both kinds of beans, double up on one; the recipe is forgiving as long as you keep the total volume close.

What to Serve Alongside

A simple green salad with lime vinaigrette cuts through the richness, and cornbread on the side feels redundant once you've got dumplings in the bowl. I like to put out sour cream, shredded cheddar, and sliced green onions so everyone can build their own bowl.

• Pickled jalapeños add a sharp, vinegary contrast that wakes up the whole dish.
• Crushed tortilla chips on top give you crunch without extra cooking.
• A cold beer or a glass of bold red wine makes it feel like a real occasion.

Save

This is the kind of meal that turns a regular Tuesday into something worth sitting down for. Make it once and it'll become your winter standby.

Recipe FAQs

→ What cut of beef works best for this chili?

Beef chuck cut into cubes provides a tender, flavorful texture ideal for slow simmering and absorbing spices.

→ Can I adjust the spice level in this dish?

Yes, you can reduce or omit cayenne pepper for milder heat or add fresh jalapeños for a spicier kick.

→ How do the cornbread dumplings affect the dish?

The dumplings add a soft, fluffy texture with a touch of sweetness, complementing the savory chili beneath.

→ What is the best way to cook the cornbread dumplings evenly?

Drop spoonfuls evenly spaced over the chili's surface and cover tightly while simmering to allow even puffing and cooking through.

→ Can this dish be prepared ahead of time?

Yes, the chili base can be made in advance. Add the dumplings just before serving to maintain their texture.