Saturday, January 19, 2013

Chili and Cheddar Cheese Dumplings!

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!

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

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...

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

 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!



  1. Lillian, I have never put wine in my that Italian touch! Great recipe and looks so yummy and filling. ~ Melissa

    1. Hi Melissa! Thank you! The wine gives it another depth of flavor! This is the chili recipe I've used for the past 20 years! It's a good one! Thanks for stopping by! (((HUGS)))

  2. I agree completely. I love combining the best of recipes into one and I love dumplings. I make mine almost exactly like yours except I use fresh chives instead of the oregano. Definitely one of my favorite foods!

    1. Hi Anita! I love the idea of chives in the dumplings! I'll have to try that when I have fresh chives! Thanks! =)

  3. Hi Liillian! Wow...this looks amazing. It is currently 16 degrees where I live which is perfect for this recipe. I may make it tonight to keep us warm and cozy. Good thing I don't have to use my oven though since only my oven glass is clean and not the rest of it!!! haha Thanks so much for stopping by our site and also for sharing your wonderful recipes!! Deb

    1. Hi, yes keep that oven glass clean! Let me know what you think after you try this! I'm so happy you stopped by! Thank you and have a great weekend! =)

  4. looks like a warming good dish to make for sure... nothing beats a round of chili on a cold day and the dumplings are a winning plus... novel idea. Great blog and good luck with it's site... best wishes for this coming year.


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