Chili Beef With Cornbread Dumplings - cooking recipe

Ingredients

1 tbsp olive oil
1 None Spanish onion, coarsely chopped
2 lb ground beef
3 cloves garlic, minced
2 tsp ground cumin
2 tsp smoked paprika
1/2 tsp cayenne pepper
1 (13.5 oz) can kidney beans, drained, rinsed
1 (28 oz) can diced tomatoes
1 cup beef stock
1 tbsp light brown sugar
-1 None Cornbread Dumplings
1 1/2 cups self-rising flour
1/3 cup polenta
1 oz Cheddar cheese, coarsely grated
1/4 cup creamed corn
1 None large egg, lightly beaten
1/2 cup milk

Preparation

Heat oil in a large saucepan over medium-high heat. Cook onion, beef, garlic and spices, stirring, until beef is browned. Add kidney beans, tomatoes, beef stock, 1 cup water and sugar. Bring to a boil then reduce heat and simmer for 30 mins, stirring occasionally. Season to taste.
Meanwhile, to make the cornbread dumplings, combine flour, polenta and cheese in a medium bowl. Stir in corn, egg and milk. Roll level tablespoons of mixture into balls and place on top of chili. Cook, covered, for 15 mins, or until dumplings are cooked through.