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Chili with Cornbread Dumplings

22 Ingredients
For the chili:
2 tablespoons olive oil
1 small yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 pound chorizo
2 cups chicken stock
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne
1 teaspoon smoked paprika
1 cup sour cream
1/2 cup chopped chives
2 tablespoons picked cilantro, for garnish
For the cornbread:
2 cups cornmeal, medium grind
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
2 large eggs
1 1/4 cups milk
  1. Make the chili: In a large Dutch oven, heat oil on medium heat and saute onions until translucent. Add garlic and cook until fragrant. Add bell pepper and saute until golden. Add chorizo and cook through. Turn heat to medium-low and add beans, tomatoes and chicken stock. Stir in spices, and let chili rest while you make the cornbread.

  2. Make the cornbread: Preheat the oven to 350 degrees.

  3. In a large bowl, combine cornmeal, flour, baking powder, salt and sugar. Add eggs and milk and stir into dry mixture until combined. Using a 1/4 cup measure, scoop cornbread mix all over the top of the prepared chili.

  4. Bake the cornbread-topped chili until golden, approximately 25 minutes. The chili will continue to cook and deepen in flavor as the cornbread bakes. Serve warm, topped with sour cream, chives and cilantro. Store leftovers in the fridge for up to 3 days. Reheat before serving.