We've actually had a bit of cold weather this year so we have enjoyed more soups and stews than in times past. My people love chili. I mean they love it. They also love cornbread so I had the idea to combine the two. We eat meatless most Fridays, so we make our chili with a 9 bean mix instead of meat. Only Sunshine and the Dear Hubby miss the meat; really it tastes great either way.
To make the chili:
1# 9 bean soup mix (discard seasonings)
(Cook beans according to package directions. Do NOT add remaining ingredients until the beans are soft)
When beans are cooked or nearly so, add:
2.5 T chili powder;
1 tsp Oregano
1 tsp Cumin
1.5 t salt;
1/2 tsp Cayenne (or omit if too spicy)
1/4 tsp. powdered ginger (helps with "repeating")
2- 16oz cans diced tomatoes, un-drained;
1 can (16 oz) tomato sauce
2 cloves garlic, minced
6 oz. of beer
Heat til bubbly; reduce heat, cover, simmer 30 minutes.
To make the cornbread dumplings:
1 packaged corn muffin mix
Milk (as directed on package, less 25%) or buttermilk (my preference)
Reduce the amount of milk called for on the package by 1/4th. Mix all three ingredients, then drop by 1/4 cup scoops onto the top of the chili. Increase heat long enough to return the chili to a boil; reduce heat, cover, and simmer 15-20 minutes until the dumplings are done.
Here is the chili when I first added the dumplings:
And here is the delicious finished product. I think our chili will always have cornbread dumplings from now on.