Beef And Chili Stew With Cornbread Dumplings Recipes

Steps:

• For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
• Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
• For the cornbread: Preheat the oven to 400 degrees F.
• Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
• Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.

Steps:

• Place chilies in a 10-by-15-inch pan.
• Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
• (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
• Peel and discard peels, stems, seeds, and viens.
• Cut chilies into about 1/2 inch pieces.
• Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
• In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
• Add chilies, remaining broth, 2 cups water and oregano.
• Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
• about 1 hour.
• Stir in corn.
• In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
• Pour stew into a 3-quart cassrole (about 9x13 inch).
• Preheat oven to 400 degrees.
• Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
• In another bowl, beat egg to blend; mix in buttermilk.
• Add egg to cornmeal mixture and stir just stir until evenly moistened.
• Drop 1/4- cup portions evenly over stew.
• Bake about 20 minutes, until dumplings are firm and lightly browned.
• Spoon portions into bowls, add salt to taste.
• NOTE; May be assembled thruogh step 9, up to 1 day ahead.
• Chill airtight.

Steps:

• Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
• Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Steps:

• Make stew:
• Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
• Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
• Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
• Meanwhile, prepare dumplings:
• Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
• Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
• Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
• Serve stew with dumplings.

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!

Steps:

• In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.