Spicy Chili with Sour Cream Dumplings
Submitted by DeAnnaJ Ryan
Thick ground beef chili with kidney beans, stewed tomatoes, and green chiles, topped with fluffy sour cream dumplings cooked right on top. Comfort food that’s a complete meal in one pot.
YIELD
4 servingsPREP
20 minCOOK
80 minREADY
100 minChili is good. Chili with dumplings floating on top? That’s a whole different level of comfort.
This is a proper Dutch oven chili: ground beef, kidney beans, stewed tomatoes, tomato sauce, and green chiles simmered for a full hour until everything melds into a thick, spicy stew.
Then comes the magic. Sour cream dumplings made from Bisquick, sour cream, and milk get dropped right onto the bubbling surface, where they puff up into pillowy, tangy clouds that soak up all that rich chili flavor from the bottom.
Ten minutes uncovered, ten minutes covered, and you’ve got the kind of one-pot dinner that makes people go quiet at the table because they’re too busy eating.
Pro Tips
- Don’t stir after you drop the dumplings. They need to sit undisturbed on the surface to steam and rise properly.
- Cook uncovered first, then covered. The initial uncovered time sets the bottom of the dumplings, and the covered time steams the tops so they cook through.
- Use a wide Dutch oven so the dumplings have room to spread without crowding. They need space to puff up.
Ingredients
Directions
Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef i s brown; drain.
Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans, toma to sauce and green chilies.
Heat to boiling, stirring frequently; reduce heat.
Cover and simmer, stirring occasionally, 1 hour.
Mix sour cream and milk in medium bowl until smooth.
Mix in baking mix until soft dough forms.
Drop dough by 6 spoonfuls onto hot chili.
Cook uncovered over low heat 10 minutes.
Cover and cook 10 minutes longer.
Sprinkle with snipped parsley if desired.
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