Chili Con Carne With Corn Dumplings - cooking recipe

Ingredients

2 tbsp olive oil
3 1/3 lb chuck steak, cut into 1 1/4 inch cubes
2 None medium onions, chopped
2 cloves garlic, minced
1 None large green bell pepper, chopped
2 tsp sweet paprika
2 tsp ground cumin
2 tsp chili powder
2 (13.5 oz) cans whole peeled tomatoes
2 tbsp tomato paste
1 cup beef stock
1 (13.5 oz) can red kidney beans, rinsed, drained salt
1/2 cup self-rising flour
1/2 cup polenta
3 1/2 tbsp butter, chopped
1 None egg, beaten lightly
1 oz cheddar cheese, coarsely grated
1/2 cup fresh cilantro, chopped
3/4 cup canned sweet corn, drained
1-2 tbsp milk

Preparation

Heat 1 tbsp oil in a large Dutch oven and sear steak, in batches, until browned all over. Set aside. Add remaining oil and cook onion, garlic and pepper, stirring, until softened. Add spices and cook, stirring, until fragrant. Return steak to pan. Add tomatoes, tomato paste and stock. Bring to a boil then reduce heat and simmer, covered, for 2 hours 30 mins, or until tender. Shred 1/4 of steak. Return to pan along with kidney beans. Season to taste.
Meanwhile, for the corn dumplings, combine flour and polenta. Cut in butter. Add egg, cheese, cilantro, corn and enough milk to make a soft, sticky dough. Drop level tablespoons of batter, about 2/3 inch apart, on top of stew. Simmer, covered, for about 20 mins, or until dumplings are cooked through. Serve hot.