Ground Beef Chili with Cornmeal Dumplings
Don't eat out again! Skip the restaurant and make this beef chili recipe on cold nights to warm you up! The cornmeal dumplings are a bonus to this great ground beef recipe.
Cooking Time8 hr
Cooking MethodSlow Cooker
Ingredients
- 2 pound lean ground beef or turkey
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 10 ounce can mild enchilada sauce
- 8 ounce can tomato sauce
- 6 ounce can pitted black olives, drained
- 2 tablespoon chili powder
- 1 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 cup water
- 1 cup yellow cornmeal
- 4 ounce cheddar cheese, shredded
Instructions
- In large skillet over medium heat, cook ground beef, onion, bell pepper, and garlic. Stir often to break up lumps until meat is no longer pink (about 5 minutes).
- Drain fat and transfer to slow cooker.
- Stir in in the enchilada sauce, tomato sauce, olives, chili powder, 1 teaspoon of salt, oregano, and cumin.
- Cover and cook for 7 to 8 hours on low setting.
- Skim the fat off the surface of the chili.
- In heavy bottomed medium saucepan, bring water and 1/2 teaspoon salt to boil, over medium heat.
- Gradually whisk in the cornmeal.
- Reduce the heat to low and cook. Whisk constantly until very thick, about 1 minute.
- Drop the cornmeal mixture by tablespoons onto the chili. Increase the heat to high and cook, covered, until the dumplings are cooked through (about 15 minutes).
- Sprinkle the dumplings with the cheese and serve.