Chili and Cheddar Cheese Dumplings!

 

As you may have seen from many of my other posts, I love to combine my favorite recipes to make a new recipe! That's exactly what I did with this recipe! It's the perfect time of year for chili, because it's cold outside and Super Bowl season is here! And it's always the perfect time of year for dumplings, right?

This recipe makes it so much easier to have a fluffy, tasty, cheese bread, to dip into your favorite chili! Forget about cornbread! These cheddar cheese dumplings are so much better and very easy to make! They cook right on top of the chili during the last 25 minutes of the cooking time! 
I love one pot meals! 

You can use my chili recipe below...or use your own recipe...or buy some canned chili and put the dumplings ontop! Then you can call it 'semi-homemade!

CHILI INGREDIENTS:
3 Tbls. butter
2 large clove garlic - minced
1 lb. 93% lean ground beef
2 tsp. kosher salt
1/4 c dry red wine - not cooking wine
1 tsp. sugar
1-15 oz can crushed tomatoes
1 lg white or yellow onion - chopped
1 lg green bell pepper - seeded and chopped
3-15 oz cans small red kidney beans - drained and rinsed
3 Tbls. chili powder
1 tsp. cumin
1/2 - 1 tsp cayenne pepper - according to your taste in spiciness
1 tsp. dried cilantro leaves - optional
1 bay leaf

DIRECTIONS;
In a very large skillet or saucepan, over medium heat, saute onions, garlic and green pepper in the butter, until tender. Stir often.           

Add ground beef and cook until completely browned. Stir and chop up the ground beef as it browns.

Now add all remaining ingredients and cook until heated through, then lower heat med/low. Stir well. Cover and cook for 1 1/2 hours. Remove bay leaf before serving. This makes 8 large bowls full.

And here is my easy cheddar cheese dumpling recipe...

CHEDDAR CHEESE DUMPLING INGREDIENTS:
1 cup flour
2 tsp. baking powder
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/2 cups whole milk
1 large egg - beaten
3/4 cup shredded cheddar cheese

         CHEDDAR CHEESE DUMPLING DIRECTIONS:          

 Make the dumplings by combining all the dry ingredients in a medium bowl.

Then add in the milk, shredded cheddar and beaten egg.
Stir until just combined but still lumpy.

 Drop by the spoonful ontop of the chili.
Cover and continue to cook for another 25 minutes.
This makes about 8 dumplings.           

 Spoon into serving bowls and serve warm
with more shredded cheddar cheese on top.

This recipe is a whole lot of delicious, stick to your ribs, comfort food, goodness!