How to make it

  • In large dutch oven, saute onions and peppers in oil until soft. I like to season as I go so at this point you can add some seasonings. Add tomatoes and deglaze the pan, allowing tomatoes moisture to cook down a bit. Add chilis and the beans and more seasonings, tasting as you go. Cover and simmer for 2 hours.
  • Meanwhile make the dumplings:
  • Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix well. Cut in butter using a pastry blender or fork until mixture resembles coarse meal. Using a fork, stir in corn kernels and chives, then add half and half and stir just until moistened; do not overmix.
  • Using 2 spoons, shape the dough into quenelles shape and gently drop into the simmering chili See Photo. Cover and cook until dumplings are puffed up and no longer doughy, about 15-20 minutes. See Photo

Reviews & Comments 4

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  • icecreamuffin 7 years ago
    Chive dumplings?? What a great idea!
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  • rottman 7 years ago
    I love dinner in a skillet dishes. Thanks. Can't wait to try this.
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  • luisascatering 7 years ago
    we eat this in the summer too!
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  • hungrynow 7 years ago
    Thank you, Luisascatering. This looks so perfect for the upcoming fall ... always looking for the perfect chili to chase the chill!
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