Chili Con Carne with Cornbread Dumplings

bluejeanchef.com

Karen Diamond Kiefer

2 TABLESPOONS vegetable oil

3 POUNDS boneless chuck or round roast cut into bite-sized pieces

salt

1 onion chopped

3 CLOVES garlic minced

2 TO 3 chipotle peppers in adobo sauce chopped (about 3 to 4 tablespoons)

1 TABLESPOON chili powder

1 TEASPOON dried oregano

½ TEASPOON ground dried cumin

½ TEASPOON smoked paprika

1 28-ounce can tomatoes

1 CUP beef stock

¼ CUP chopped fresh cilantro or parsley

subheading: CORNBREAD DUMPLINGS:

1 CUP cornmeal white or yellow

1 CUP all-purpose flour

2 TEASPOONS baking powder

½ TEASPOON baking soda

1 TEASPOON salt

1 TABLESPOON sugar

1 CUP buttermilk or plain yogurt

1 egg lightly beaten

4 TABLESPOONS butter melted

1 red or green Jalapeño pepper sliced

fresh cilantro chopped

Directions at bluejeanchef.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer