Peanut butter and jelly, macaroni and cheese, dumplings and chili – some pairings are just better together. This ingenious recipe features sweet corn meal pasta that’s filled with hearty chili and then steamed to perfection. The end result can only be described as taco bombs. These babies are well worth the effort. Talk about some serious fusion.
Cornbread Chili Dumplings
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Servings: About 32 dumplings
In a large bowl, mix the flour, fine corn meal, sugar and salt.
Lightly beat the eggs and add to the flour mixture until it forms a shaggy dough.
Add in the oil.
Add just enough water until the dough almost comes together.
Empty the dough on a table and use your hand to bring the dough together.
Knead for 10 minutes, and then cover and let rest for 1 hour.
Meanwhile, begin the chili by sautéing the onions in the butter until translucent.
Add the ground beef, making sure to break it up, until completely browned.
Add the fire roasted tomatoes, salt, pepper, fajita seasoning, and navy beans.
Pour in the beef broth and let simmer for 5-10 minutes until reduced.
When the chili is almost cool, refrigerate for 2 hours.
Cut the dough into equal quarters.
Roll one piece into a log and divide the log into 8 pieces.
#SpoonTip: Be sure to cover the dough not being used to keep it from drying out.
Take one piece and turn it cut side up. Use your thumb to push the dough down and then flatten it into a patty with your fingers.
Roll the dough about 5 inches wide, making sure the edges are as thin as possible.
Spoon out a heaping teaspoon of chili in the center of the dough.
Fold and crimp the edges, and then firmly pinch the edges together to seal.
Steam the dumplings on parchment for 20 minutes or until plump.