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4.75 from 4 votes
Chili con Carne with Cornbread Dumplings in an oval cast iron Dutch oven on a white table.
Chili con Carne with Cornbread Dumplings - Stovetop and Oven Method
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
I love the smoky flavor of this bean-less chili con carne with cornbread dumplings. Most of that smoky flavor comes from the chipotle peppers in adobo, but the smoked paprika helps too.
Course: Entrées
Cuisine: mexican
Keyword: Beef, Chicken, One Pot Meal, Quick and Easy
Servings: 8
Calories: 569 kcal
Author: Meredith Laurence
  • 2 tablespoons vegetable oil
  • 3 pounds boneless chuck or round roast cut into bite-sized pieces
  • salt
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 to 3 chipotle peppers in adobo sauce chopped (about 3 to 4 tablespoons)
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground dried cumin
  • ½ teaspoon smoked paprika
  • 1 28-ounce can tomatoes
  • 1 cup beef stock
  • ¼ cup chopped fresh cilantro or parsley
Cornbread Dumplings
  • 1 cup cornmeal white or yellow
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup buttermilk or plain yogurt
  • 1 egg lightly beaten
  • 4 tablespoons butter melted
  • 1 red or green Jalapeño pepper sliced
  • fresh cilantro chopped
  1. Pre-heat a large oval Dutch oven over medium-high heat.
  2. Add the oil and brown the beef in batches, seasoning with salt. Set the browned beef aside. Add the onion and sauté until it just starts to soften – about 5 minutes. Add the garlic, chipotle peppers and spices and cook for another 2 minutes. Add the tomatoes and the beef stock, scraping the bottom of the pot to pick up any brown bits. Return the beef to the pot and cover. Bring the chili to a simmer and lower the heat. Simmer the chili gently for 1½ hours on the stovetop.
  3. Just before the simmering time is up, pre-heat the oven to 350ºF. Combine the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. Combine the buttermilk, egg and butter in another bowl or measuring cup. Add the buttermilk mixture to the dry ingredients and mix until just combined. Set the mixture aside.
  4. Taste the chili and season with salt and stir in the cilantro. Drop 8 mounds of the cornbread batter on top of the chili and scatter the Jalapeño chili pepper slices on top. Transfer the pot to the oven.
  5. Bake the cornbread dumplings and chili for another 30 minutes, or until a toothpick inserted into the center of one of the dumplings comes out clean and the top is nicely browned.
  6. To serve, scoop the cornbread dumpling and chili together and garnish with chopped cilantro. This would be nice served with a hearty bean salad.

Recipe Video