Smoky Braised Beef Chili with Cornbread Dumplings

Smoky Braised Beef Chili with Cornbread Dumplings
Serves 8
  1. 4 lbs. cooked and pulled boneless short ribs or pot roast*
  2. 1 large onion, small dice
  3. 2 carrots, small dice
  4. 1 t. cumin
  5. 1 t. coriander
  6. 1 t. smoked paprika
  7. 1 t. salt
  8. 1 t. pepper
  9. 2 large garlic cloves, minced
  10. 1 T. tomato paste
  11. 1 large chipotle pepper, chopped
  12. 2 cups chocolate bock or other dark beer
  13. 1 cup beef stock
  14. 2 T. balsamic vinegar
  15. 1 cup grape tomatoes, roasted
  16. 1 can black beans, un-drained
  17. 1 can cannellini beans, un-drained
Cornbread Cheddar Dumplings
  1. 1½ cups flour
  2. 1 T. baking powder
  3. 1 cup cornmeal
  4. 1½ cups buttermilk
  5. 1 cup white cheddar
  6. ½ cup cilantro, chopped
  1. In a large Dutch oven, heat olive oil and sauté onion and carrots. Once vegetables begin to sweat, add in all spices. Cook 5-6 minutes. Add in garlic and tomato paste and cook an additional minute. Add a half cup of the beer, scraping the brown bits off the bottom of the pan. Once most of the liquid has been absorbed, add the remaining beer, beef stock, and balsamic; bring to a boil. Reduce heat to medium and add tomatoes, beans, and short ribs**. Simmer 15 minutes to meld flavors.
  2. Combine dumpling ingredients and drop onto top of chili.
  3. Cover and place in a 400 degree oven for 15 minutes
  1. *Method to braise short ribs: Season with salt and pepper, brown on both sides, remove from pot and add chopped onion, carrot, 2 celery and soften. Add short ribs back into pot. Braise 3/4 covered with liquid of choice (ideas: beef or chicken stock and enhance with beer or wine). You can cook in a pressure cooker (40 minutes) or a Dutch oven (300 degrees for 2 hours). Remove the meat and use an immersion blender to puree liquid and vegetables. You can use that stock for the recipe.
  2. **Additional stock may be necessary to ensure meat and vegetables are submerged
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