Dinner ideas

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.
Chilli con carne with corn dumplingsAustralian Women's Weekly
2H 45M
3H 10M

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Corn dumplings


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.


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