Home ยป 8th Annual Chili Contest: Entry #4 – Chili Braised Beef with Cornbread Dumplings

8th Annual Chili Contest: Entry #4 – Chili Braised Beef with Cornbread Dumplings

Can I just ramble? I need to just ramble. So many thoughts, so little direction.

I was playing tennis last night and was seriously offended by one of the women’s comments about my serve. My goal is placement of the ball vs power and I served a really nice, short, wide serve that she didn’t return over the net. Her comment? “Nice serve. Not sure if it was intentional, but nice serve.” Like…why? No one is going to Wimbledon here, you’ve never played tennis against me before, and just SHUSH. If you don’t have anything nice to say, then don’t say anything at all. RUDE.

I think we’re all nearly healthy. I still have a slight cough, but pink eye, ear infections, and viral crud seem to be exiting the Morrissey household. Finally.

I just bought several new books on leadership to accompany my leadership cohort studies at work. If someone would’ve told me 10 years ago I’d be so passionate about leadership, I would’ve never, ever, ever believed them. I’m a total nerd and I think about doing an MBA every day. Some day.

I have a semi-formal management/hospital board dinner next week and so I took it upon myself to buy the cutest $30 outfit off Amazon and schedule a wash and style that afternoon. I’m being introduced in my (not-so-new) position, I want to look my best! If I get really brave, I might even wear bright red lipstick. I’m not ever sure I know how to apply lipstick, but I got some in the event I feel drawn to be bold.

I scheduled a Christmas mini shoot on Sunday…even though we just had family pictures taken in September. I want something Christmas-y for our holiday cards. Such a first world problem, I know.

I’m writing my first “e-book”! I don’t even know what that means, BUT what I’ll be sharing shortly is 10 QUICK taco recipes. And when I say ‘quick’ I mean start to table in 30 minutes or less – yes! My kind of recipes. Why tacos, you ask? Well, if you’re on preventionrd.com, you’re pretty much guaranteed to like tacos. They’re my jam.

You know what else is my jam? THIS CHILI. It’s unreal, literally. Chili AND dumplings? Why choose, right? I had never made dumplings before. I was scared (for no good reason). Mix…plop…bake. DONE. This chili is comfort food to the max – the microfleece blanket of chili, if you will. All the good feels…I mean tastes – the sweet, the savory, the smoky, the meaty. Crackers on chili will now forever miss the mark, because…DUMPLINGS.

5.0 from 3 reviews
Chili Braised Beef with Cornbread Dumplings
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings
  • 2 Tbsp olive oil, divided
  • 2 lbs stew beef, cut into bite-sized pieces
  • ½ tsp salt and pepper, to taste
  • 1 yellow onion, chopped
  • 2 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 2 chipotles in adobo, minced
  • ¼ cup brown sugar
  • 1 Tbsp tomato paste
  • 1 (32 oz) can whole peeled tomatoes
  • 2 cups low-sodium beef stock
  • 1½ cups flour
  • 1 Tbsp baking powder
  • 1 cup polenta
  • 1½ cups low-fat buttermilk
  • ¼ tsp salt and pepper, to taste
  • 1 cup (4 oz) shredded sharp cheddar
  • ½ cup cilantro, chopped
  1. Heat 1 tablespoon oil in a large, oven-safe pot over medium-high heat. Season the beef with salt and pepper and brown, about three minute, cooking in batches if needed. Remove the beef to a bowl.
  2. Heat the remaining oil in the pot, add the onion and garlic and cook for 5 minutes, or until softened. Add the paprika and chipotles and cook for 1 minute. Return the beef to the pan along with the brown sugar, tomato paste, cherry tomatoes, and stock, and bring to the boil. Reduce heat to low and cover with a tight-fitting lid. Cook for 3โ€“3ยฝ hours or until tender.
  3. Preheat oven 400 degrees F.
  4. Combine all dumpling ingredients in a bowl and mix to combine. Spoon onto the beef and bake, uncovered, for 15โ€“20 minutes or until cooked through and golden. Serve hot.
Recipe submitted by Kate's Recipe Box, originally from Donna Hay
Nutrition Information
Serving size: scant 2 cups Calories: 526 Fat: 17.3 Carbohydrates: 51.9 Sugar: 14.4 Sodium: 988 Fiber: 4.4 Protein: 41.1 Cholesterol: 98
Be well,

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  1. Rachael
    November 9, 2017 / 9:01 am

    Hi Nicole, I love your blog and always look forward to new posts! Question about the carb count on this meal, (only because my husband is a type 1 diabetic – and a dietitian like us haha) Does the scant 2 cups include some of the dumplings, and if so about how many? Asking because he is very picky about dosing his insulin correctly – as he should be! – and I want to make this chili SO badly.

    • Nicole Morrissey
      November 9, 2017 / 11:26 am

      Hi Rachael! Good question (and music to my ears to hear hubby is so precise!!!). I used a 1 cup scoop and literally scoops chili and dumplings into each portion. If you use a large enough pot, the chili isn’t too deep in the pot and it makes this an easier endeavor. The longer you simmer, the volumes goes down, too. I remember thinking it would serve more than it actually did after simmering for so long. But that’s what helped to make that flavor so good! I hope that helps – let me know what you guys think!

  2. regelyn banal
    November 30, 2017 / 8:14 am

    Yummy to describe it. Thanks for sharing the recipe, I really love the idea of this blog, can’t wait for upcoming recipes, I pinned it on my Pinterest.

  3. Sarah Ann Wong
    December 17, 2017 / 9:03 pm

    This recipe was a real winner with my family tonight. Everyone loved it. Thanks for posting it.

    • Nicole Morrissey
      December 20, 2017 / 9:09 pm

      Glad your family loved the recipe, Sarah! ๐Ÿ™‚

  4. Tilesbay
    January 2, 2018 / 11:06 am

    Loved the recipe!!!!

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