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Crockpot Chili with Cornbread Dumplings

Crockpot chili with cornbread dumplings cooks low and slow beneath a topping of tender, fluffy dumplings. Make a hearty one-pot dinner with savory beef, beans, tomatoes, and homemade cornbread batter.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the chili
  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 cup beef broth
For the cornbread dumplings
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 1 cup buttermilk
  • 1 egg large
  • 3 tbsp unsalted butter melted

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Make the chili
  1. Heat the vegetable oil in a 12-inch skillet over medium-high heat, add the ground beef, and cook, breaking it into small pieces, until browned and it reaches 160°F.
  2. Add the onion and bell pepper to the skillet and cook for 4 to 5 minutes, until softened; stir in the garlic, chili powder, cumin, and salt and cook for 30 seconds.
  3. Transfer the beef mixture to a 6-quart slow cooker, then stir in the crushed tomatoes, kidney beans, pinto beans, and beef broth.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Make the dumplings
  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the buttermilk, egg, and melted butter, then stir the wet mixture into the dry ingredients just until combined.
Cook the dumplings
  1. Drop the batter in 8 to 10 even spoonfuls over the hot chili, leaving a little space between them.
  2. Cover and cook on HIGH for 45 to 60 minutes without lifting the lid, until the dumplings are set and a toothpick inserted in the center comes out clean.

Notes

For fluffy dumplings, stir the wet and dry mixtures just until combined. Refrigerate leftovers for 3 to 4 days; freeze the chili without the dumplings, since they may lose their texture. For a gluten-free option, use a gluten-free all-purpose flour blend in the dumplings.