Ground Beef Soup With Chili and Cornmeal Dumplings
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1⁄4 cup olive oil
- 1 onion, chopped
- 1 red bell peppers or 1 green bell pepper, chopped
- 1 1⁄2 lbs lean ground beef
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes, with juice
- 4 cups beef stock
- 2 teaspoons salt
- fresh ground black pepper
- 2 green onions, thinly sliced
-
Cornmeal Dumplings
- 1⁄2 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 2 tablespoons vegetable oil
directions
- In a large pot, heat oil over medium heat.
- Add onion and red pepper; saute until starting to soften, about 2 minutes.
- Add ground beef and saute, breaking up with the back of a wooden spoon, until only a trace of pink remains, about 2 minutes.
- Add garlic and chile powder; saute for 2 minutes to blend the flavors.
- Add beans, tomatoes with juice, stock, salt, and pepper taste; bring to a boil.
- Decrease heat and simmer while you assemble the dumplings.
- Dumplings-in a large bowl, combine the flour, cornmeal, baking powder, and salt.
- In a measuring cup, whisk together the egg, milk, and vegetable oil; pour into dry ingredients and mix just until combined.
- Dot cornmeal mixture over top of soup; cover, and simmer until dumplings are cooked through, about 25 minutes.
- Ladle into heated bowls and garnish with green onions.
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