SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS RECIPE
For a meal that's perfect for Football Sundays or chilly-evening dinners, make this chili right in your slow cooker. It's not your traditional beef-based recipe, but pulled pork shoulder and tender cornbread dumplings make this version stand out among the rest.
Provided by Morgan Eisenberg
Categories Entree Lunch Dinner Chili Mains
Time 8h
Yield 16
Number Of Ingredients 32
Steps:
- For the Chili: Blot pork dry with paper towels. Heat oil in a large pot or Dutch oven over high heat until shimmering. Add pork and cook until browned on the bottom, about 4 minutes. Turn pork and brown opposite side. Transfer pork to slow cooker.
- In a clean pot, add dried ancho and New Mexico chilies and toast over high heat until fragrant, about 2 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook until chilies are softened and almost falling apart, about 15 minutes. Transfer to blender and add tomato paste, light brown sugar, cocoa powder, cumin, and Worcestershire sauce. Blend to a smooth paste. Scrape paste into slow cooker with pork.
- Add onion, jalapeño, and garlic to slow cooker, arranging them on and around the pork. Pour crushed tomatoes on top.
- In a medium bowl, whisk together beer and cornstarch. Pour into slow cooker. Gently stir in kidney beans. Cover and cook on low until pork is fall-apart tender, about 6 hours.
- Remove pork from sauce and shred using 2 forks. Return pulled pork to slow cooker, stir well, and season with salt and pepper. Add hot sauce for additional heat, if desired.
- For the Cornbread: In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside. In a small pan, brown the butter. Make a well in the center of the dry ingredients and add browned butter, light brown sugar, eggs, and milk. Mix until no dry streaks remain, being careful not to over-mix. Fold in cheddar cheese.
- Spoon the batter gently onto the chili. Cover and increase heat to high. Cook until dumplings are fully cooked through, about 1 hour. Top with jalapeño slices and cilantro leaves and serve.
Nutrition Facts : Calories 473 kcal, Carbohydrate 37 g, Cholesterol 104 mg, Fiber 6 g, Protein 28 g, SaturatedFat 9 g, Sodium 1093 mg, Sugar 9 g, Fat 24 g, ServingSize Serves 10 to 16, UnsaturatedFat 0 g
SLOW COOKER TURKEY CHILI WITH CORNBREAD DUMPLINGS RECIPE BY TASTY
Here's what you need: ground turkey, medium yellow onion, red bell pepper, yellow bell pepper, garlic, tomato sauce, black beans, pinto bean, frozen corn, chili powder, ground black pepper, kosher salt, large eggs, unsalted butter, whole milk, light brown sugar, all-purpose flour, yellow cornmeal, baking powder, kosher salt, shredded cheddar cheese, jalapeño, fresh cilantro, green onion
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 24
Steps:
- Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.
- Cook on low for 6-8 hours or high for 4 hours.
- Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.
- Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
- Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.
- If using, garnish the chili with jalapeño, cilantro, and green onions.
- Enjoy!
Nutrition Facts : Calories 673 calories, Carbohydrate 83 grams, Fat 22 grams, Fiber 15 grams, Protein 38 grams, Sugar 14 grams
SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS
Make and share this Slow-Cooker Pulled-Pork Chili With Cornbread Dumplings recipe from Food.com.
Provided by Pam in the Kitchen
Categories One Dish Meal
Time 8h
Yield 10-16 serving(s)
Number Of Ingredients 30
Steps:
- For the Chili: Blot pork dry with paper towels. Heat oil in a large pot or Dutch oven over high heat until shimmering. Add pork and cook until browned on the bottom, about 4 minutes. Turn pork and brown opposite side. Transfer pork to slow cooker.
- In a clean pot, add dried ancho and New Mexico chilies and toast over high heat until fragrant, about 2 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook until chilies are softened and almost falling apart, about 15 minutes. Transfer to blender and add tomato paste, light brown sugar, cocoa powder, cumin, and Worcestershire sauce. Blend to a smooth paste. Scrape paste into slow cooker with pork.
- Add onion, jalapeño, and garlic to slow cooker, arranging them on and around the pork. Pour crushed tomatoes on top.
- In a medium bowl, whisk together beer and cornstarch. Pour into slow cooker. Gently stir in kidney beans. Cover and cook on low until pork is fall-apart tender, about 6 hours.
- Remove pork from sauce and shred using 2 forks. Return pulled pork to slow cooker, stir well, and season with salt and pepper. Add hot sauce for additional heat, if desired.
- For the Cornbread: In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside. In a small pan, brown the butter. Make a well in the center of the dry ingredients and add browned butter, light brown sugar, eggs, and milk. Mix until no dry streaks remain, being careful not to over-mix. Fold in cheddar cheese.
- Spoon the batter gently onto the chili. Cover and increase heat to high. Cook until dumplings are fully cooked through, about 1 hour. Top with jalapeño slices and cilantro leaves and serve.
Nutrition Facts : Calories 811.2, Fat 44.2, SaturatedFat 16.8, Cholesterol 172.3, Sodium 571.1, Carbohydrate 59.7, Fiber 11.1, Sugar 8.1, Protein 44.2
CHILI WITH CORNBREAD DUMPLINGS
Tasty chili topped with corn muffin dumplings makes this recipe a easily put together mid-week meal. Even my son who is my best critic when it comes to chili gave this a thumb-up.
Provided by lisar
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
- Add ground beef and cooked until browned. Add oats and incorporate well.
- Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
- Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
- Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.
Nutrition Facts : Calories 725.4, Fat 27.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 1542.3, Carbohydrate 82.5, Fiber 13.3, Sugar 21.9, Protein 38.1
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