Name: Chilli con carne with corn dumplings
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1.5 kilogram chuck steak, cut into 4 cm cubes; 2 medium (300g) brown onions, chopped; 2 cloves garlic, crushed; 1 large (350g) green capsicum, chopped; 2 teaspoon sweet paprika; 2 teaspoon ground cumin; 2 teaspoon chilli powder; 2 400g cans whole peeled tomatoes; 2 tablespoon tomato paste; 1 cup (250ml) beef stock; 400 gram can red kidney beans, rinsed, drained salt; Corn dumplings; 1/2 cup (75g) self-raising flour; 1/2 cup (85g) polenta; 50 gram butter, chopped; 1 egg, beaten lightly; 1/4 cup (30g) coarsely grated cheddar cheese; 1/4 cup chopped fresh coriander; 130 gram can corn kernels, drained; 1 tablespoon milk, approximately

Chilli con carne with corn dumplings

This hearty, spicy chilli gets a modern makeover with these polenta-based dumplings. Slow cooking brings out the flavours.

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Serves 6

Prep

25M

Cook

2H 45M

Total

3H 10M

Looking for more slow-cooked favourites?

Ingredients

2 tablespoon olive oil

1.5 kilogram chuck steak, cut into 4 cm cubes

2 medium (300g) brown onions, chopped

2 cloves garlic, crushed

1 large (350g) green capsicum, chopped

2 teaspoon sweet paprika

2 teaspoon ground cumin

2 teaspoon chilli powder

2 400g cans whole peeled tomatoes

2 tablespoon tomato paste

1 cup (250ml) beef stock

400 gram can red kidney beans, rinsed, drained salt

Corn dumplings

1/2 cup (75g) self-raising flour

1/2 cup (85g) polenta

50 gram butter, chopped

1 egg, beaten lightly

1/4 cup (30g) coarsely grated cheddar cheese

1/4 cup chopped fresh coriander

130 gram can corn kernels, drained

1 tablespoon milk, approximately

Method

1.Heat half the oil in a large, flameproof pan or casserole. Cook steak, in batches, until browned all over. Remove from pan. Heat remaining oil in same pan; cook onion, garlic and capsicum, stirring, until vegetables soften.

2.Add spices to the pan; cook, stirring until fragrant. Return steak to pan with undrained tomatoes, paste and stock; bring to the boil. Reduce heat; simmer, covered, for 2 1/2 hours or until tender.

3.Shred a quarter of the steak coarsely with 2 forks. Return to the pan with kidney beans. Season to taste with salt. If sauce is too liquid, simmer, uncovered, until reduced.

4.CORN DUMPLINGS: Place flour and polenta in a medium bowl; rub in butter. Stir in egg, cheese, coriander, corn and enough milk to make a soft, sticky dough.

5.Drop level tablespoons of Corn Dumpling mixture, about 2cm apart, on top of the steak mixture. Simmer, covered, for about 20 minutes or until the dumplings are cooked through.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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