Beef and Chili Stew with Cornbread Dumplings

SUBMITTED BY: Sunset magazine

"A hearty Mexican stew with tender cornbread dumplings. Much of the prep work can be done the day before."

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READY IN

2 Hrs

SERVINGS

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Servings
USMETRIC

Place chilies in a 10- by 15-inch pan. Broil 4 to 6 inches from heat, turning as needed, until blackened on all sides, about 15 minutes. When cool enough to handle, in about 10 minutes, pull off and discard chili peels, stems, seeds, and veins. Cut chilies into 1/2-inch pieces.
Meanwhile, rinse meat and pat dry. Cut into 1/2- by 1-inch pieces.
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. Add chilies, remaining broth, 2 cups water, and oregano. Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced, about 1 hour. Stir in corn.
In a bowl, blend cornstarch and 1/2 cup water until smooth. Add to pan and stir over high heat until mixture boils. Pour stew into a 3-quart casserole (about 9 by 13 in.).
In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt, and green onions. In another bowl, beat egg to blend; mix in buttermilk. Add egg mixture to cornmeal mixture and stir just until evenly moistened. Drop by 1/4-cup portions evenly over stew.
Bake in a 400 degree oven until dumplings are firm and lightly browned, about 20 minutes.
Spoon portions into bowls; add salt to taste.

Reviewed on oct. 21, 2003 by ANNAJC

I added chopped fresh cilantro to the dumplings and used my own seasonings and water instead... MORE

Reviewed on sep. 20, 2004 by NSJOLIN

This recipe was very good. The meat was delicious. My only complaint was that the cornbread... MORE