Monday, November 09, 2015

Chunky Chili With Corn Dumplings

Smokey, spicy, warm and comforting.

Chunky Chili With Corn Dumplings

3 lbs. Ground Beef (I grind my own meat nowadays, I hate store ground)
3 lbs. fine diced Chuck Steak

1 large Onion chopped
1 Yellow Pepper, chopped
1 Red Pepper, chopped
1 Orange Pepper, chopped
1 Green Pepper, chopped
1/8 th cup Cumin
5 cloves Garlic, chopped fine
1 T Oregano
1 T Chili powder
1 large can chopped Tomatoes
Canned Chipotle Peppers, chopped (To your taste, I used 1/3rd)
Salt & Fresh Ground Pepper
2 t Sugar
1/2 t Ctushed Epazote
1 large can Red Kidney Beans, drained
2 heaping T Corn Masa
1/3 cup Corn Oil
4 cups beef broth

Place half the oil in a large pot, brown and then sear the beef,
add the chopped onion, stir, add the cumin, oregano, chili powder and epazote,
and season with the salt and pepper, stir and fry til the onion
is translucent, add the rest of the oil, and add the peppers, and Chipotle stir
and fry, til they are softened a bit, add the garlic,
stir and stir and fry and fry for at least 10 minutes over medium heat, add
the tomatoes and season with some more salt and pepper and the sugar... add the beef broth and simmer covered for 20 mins. Add the beans..Reduce the "brothy sauce" by 1/4th, then sprinkle on the Masa and stir cook till thickened,

While its reducing make the dumplings

Corn Dumplings

1-1/2 cup Yellow Masa
1 Egg
1-1/2 cup Water
1 t Baking Powder
2 T Butter, melted
Dash Salt
Mix all together in a bowl.
Drop little flattened patties on top of the finished chili, make an indentation in the center of each one...and cover and let barely simmer for 20 mins more.
Serve with shredded Jack Cheese