Drunk Chili and Cheddar Cornbread Dumplings

Chili and cornbread go together like bees and honey. A classic, comfort food combination that I love and naturally gravitate towards when the temps dip below freezing and snowflakes are falling past my window. They are both so versatile and can be flavored up so many different ways there is no reason to ever get tired of them.

I used my basic go-to chili recipe and spiced it up by adding sun-dried tomatoes, beer and Chipotle peppers. The tomatoes and peppers gave it a depth of flavor that was rich, spicy and delicious. I don’t know how much the beer added to the final outcome of the chili. It wasn’t discernible in the flavor. I used a pale ale, next time I will use a darker beer and more of it to see if that makes any difference.

I used beer in the cornbread dumplings too, and sharp cheddar cheese. The result is a moist and tender cornbread that you can easily spoon right up with your chili. What could be easier than to cook the cornbread right on top of the chili? The best part is less dirty pans! Well, no, I’m lying. The best part is the eating!

Sun-Dried Tomato Chili with Cornbread Dumplings

(by Reeni)

For the Chili:

Olive Oil for sautéing

1 large Yellow Onion, diced

4 cloves Garlic, minced

1-2 Chipotle peppers in Adobo, diced, seeds removed

1/2 cup Sun-dried Tomatoes, rehydrated in hot water, diced

1 tablespoon Chile powder

1 teaspoon Cumin

1 teaspoon Oregano

1 teaspoon Thyme

1 pound Ground Beef, 85% lean

1 teaspoon Worcestershire Sauce

1 teaspoon salt

1/2 teaspoon black pepper

14 and ½ ounce can Diced Tomatoes with juices

1 can Cannelini beans with juices

3/4 cup frozen or canned(drained) Corn

8 ounces Beer(save the rest for the cornbread)(Pale Ale)

For the Dumplings:

1/3 cup All-purpose flour

1/4 cup Corn Meal

1 teaspoon Baking Powder

1/4 teaspoon Salt

1/3 cup Shredded Cheddar

1/2 cup Beer

1. Saute the onion in a tablespoon or two of oil in a large heavy-bottomed sauce pan or soup pot over medium-low heat. When the onion is tender and translucent add the garlic and saute until fragrant.

2. Add the Chipotle peppers, sun-dried tomatoes, Chile powder, cumin, oregano and thyme. Saute for three more minutes. Add the ground beef and Worcestershire, breaking it apart as it browns. Season with salt and pepper.

3. Add the tomatoes, beans, corn, and beer. Simmer for 20 minutes. Taste and re-season if needed.

4. To make the dumplings combine the flour, cornmeal, baking powder and salt. Add the cheddar and beer. Mix just until combined. Let sit for five minutes.

5. Drop the dumpling dough by tablespoonfuls onto the top of the chili. Cover and simmer for 15 minutes or until tops of the dumplings are firm.

6. Serve with sour cream and shredded cheese.

Print Recipe

Don’t you hate opening a whole can of Chipotles and only using one or two? I have the solution! Freeze them. Add each one to the corner of a sandwich baggie with a spoonful of sauce. Tie up the bag. Store them all in a ziploc bag in the freezer. Take out as needed. They thaw quickly. You can even put the bag right in a small bowl of hot water if you need them at the last moment.