Ground Beef Soup With Chili And Cornmeal Dumplings Recipes

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:

• 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:

• In a large pot, heat oil over medium heat.
• Add onion and red pepper; saute until starting to soften, about 2 minutes.
• Add ground beef and saute, breaking up with the back of a wooden spoon, until only a trace of pink remains, about 2 minutes.
• Add garlic and chile powder; saute for 2 minutes to blend the flavors.
• Add beans, tomatoes with juice, stock, salt, and pepper taste; bring to a boil.
• Decrease heat and simmer while you assemble the dumplings.
• Dumplings-in a large bowl, combine the flour, cornmeal, baking powder, and salt.
• In a measuring cup, whisk together the egg, milk, and vegetable oil; pour into dry ingredients and mix just until combined.
• Dot cornmeal mixture over top of soup; cover, and simmer until dumplings are cooked through, about 25 minutes.
• Ladle into heated bowls and garnish with green onions.

Steps:

• In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix lightly but thoroughly. Shape into twelve 1-1/2-in. meatballs. Roll in flour. , Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans. , Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.

Steps:

• In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
• In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

Steps:

• Combine 11 soup ingredients in slow cooker.
• Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
• Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
• Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
• At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
• Cover and cook for 30 minutes (do not lift cover).
• Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.

Steps:

• Fry ground beef and onions in a large pan until beef loses its pinkness; drain.
• Place in crock pot with remaining ingredients, and stir.
• Simmer on low for 7 hours, then turn to high setting.
• To make dumplings, combine flour, cheddar cheese, cornmeal, and baking powder in a medium bowl.
• In a small bowl, mix beaten egg, milk, and oil.
• Add to flour mixture, and stir with a fork until just combined.
• Drop dumplings by tablespoonfuls into chili.
• Cover and cook for 50-60 minutes more.

Steps:

• FOR THE STEW: Cut beef into 1 inch pieces. In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat. Reserve remaining flour mixture in bag.
• In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; crumble and set aside.
• Over medium high heat in bacon drippings, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onion, green pepper, celery and garlic until tender. Stir in reserved flour mixture.
• Gradually stir in tomatoes, water, oregano and sugar. Over medium heat, cook until mixture boils, stirring constantly. Return meat to Dutch oven. Reduce heat to low. Cover; simmer 2 hours, stirring occasionally.
• FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour. Add milk, egg and butter; stir just until smooth. Stir in reserved bacon. Drop batter by rounded tablespoonfuls onto simmering stew. Cover; simmer 15 minutes more without lifting lid. Yields 6 cups.
• Great American Cookbook.