This is not a quick cook recipe. In my life this is a weekend or a working from home meal that simmers and fills the house with the aroma of chili while we do other things. However cooking this in the instant pot may make it a week-night recipe.
The dumplings are a little dense, although I think most dumplings are. Next time I might just make a cornbread to go with it instead of dumplings, especially if I make this in the instant pot.
Recipe calls to make this in a 12- 14-inch skillet. I tried to make it in a 10-inch skillet and had to move it to pot because to was too much for my 10-inch.
Prep 25 minutes
Cook 1 hour 8 minutes
THE INGREDIENTS
For the Chili:
- 1 Tblsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp black pepper
- 2 lb. boneless pork shoulder, trimmed and cut into 2″ pieces.
- 2 Tblsp. vegetable oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 32-oz carton reduced-sodium chicken broth
- 2 15 oz. cans red kidney beans, rinsed and drained
- 2/3 cup barbecue sauce
For the cornmeal dumplings:
- 3/4 cup flour
- 1/2 cup cornmeal
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg, lightly beaten
- 1/3 cup milk
- 3 Tblsp vegetable oil
THE INSTRUCTIONS:
- In a large bowl stir together chili powder, cumin and pepper. Add meat; toss to coat. In a 12- or 14-inch well seasoned or enamel-lined cast-iron skillet heat 2 Tblsp. of the oil over medium-high. Add meat; cook until browned on all sides. Remove from skillet. Add onion and garlic, cook and stir until onion is tender. Stir in broth, beans, and barbecue sauce. Return meat to skillet. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until meat is tender.
- Meanwhile, for dumplings, in a medium bowl stir together flour, cornmeal, baking powder, and salt. Add egg, milk and oil; stir just to combined.
- Coarsely shred meat in skillet using two forks, Drop dumpling batter in 12 small mounds onto hot meat mixture. Simmer, covered, 8 to 10 minutes more or until a toothpick in dumplings comes out clean. Season to taste with additional salt and pepper.
Makes 6 servings (about 1 1/4 cups chili + 2 dumplings each)
Variation to try:
- Cook in the instant pot.