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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 - Slow Cooker Method
Prep Time
15 mins
Cook Time
7 hrs
Total Time
7 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, Pasta, Quick and Easy
Servings: 8
Calories: 567 kcal
Author: Meredith Laurence
Ingredients
  • 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
  • ½ 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
Instructions
  1. Pre-heat a 5- to 6-quart multi-function slow cooker on the BROWN or SAUTE setting. Add the oil and brown the beef pieces in batches, seasoning with salt. (If your cooker doesn’t have a brown setting, use a Dutch oven on the stovetop for the step above and transfer the beef to the cooker now.) Return all the browned beef to the cooker.
  2. Add the onion, garlic, chipotle peppers, spices, tomatoes and beef stock to the cooker with the beef and mix well. Cover.
  3. Slow cook on LOW for 6 hours (or 3 hours on HIGH).
  4. While the chili is cooking, make the cornbread dumpling mixture. 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.
  5. Drop dollops of the cornbread dumpling batter on top of the chili and cover with the lid. Slow cook on HIGH for 1 hour or until the dumplings are cooked through.
  6. Season to taste again with salt and stir in the cilantro. Serve the chili in a bowl with a cornbread dumpling on top and a hearty bean salad on the side.

Recipe Video

Nutrition Facts
Chili con Carne with Cornbread Dumplings - Slow Cooker Method
Amount Per Serving
Calories 567 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g70%
Cholesterol 151mg50%
Sodium 795mg33%
Potassium 1223mg35%
Carbohydrates 41g14%
Fiber 5g20%
Sugar 9g10%
Protein 44g88%
Vitamin A 1075IU22%
Vitamin C 12.7mg15%
Calcium 157mg16%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.