Beef and Chili Stew with Cornbread Dumplings

READY IN: 2hrs 30mins
Recipe by Barb G.

A hearty Mexican Stew with tender cornbread dumplings. Much of the prep time can be done the day before.Prep time does not include doing the chiles.

Top Review by DIryshe

My family really enjoyed this. Great recipe!

Ingredients Nutrition


  1. Place chilies in a 10-by-15-inch pan.
  2. Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
  3. (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
  4. Peel and discard peels, stems, seeds, and viens.
  5. Cut chilies into about 1/2 inch pieces.
  6. Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
  7. In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
  8. Add chilies, remaining broth, 2 cups water and oregano.
  9. Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
  10. about 1 hour.
  11. Stir in corn.
  12. In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
  13. Pour stew into a 3-quart cassrole (about 9x13 inch).
  14. Preheat oven to 400 degrees.
  15. Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
  16. In another bowl, beat egg to blend; mix in buttermilk.
  17. Add egg to cornmeal mixture and stir just stir until evenly moistened.
  18. Drop 1/4- cup portions evenly over stew.
  19. Bake about 20 minutes, until dumplings are firm and lightly browned.
  20. Spoon portions into bowls, add salt to taste.
  21. NOTE; May be assembled thruogh step 9, up to 1 day ahead.
  22. Chill airtight.

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