Drunk Chili and Cheddar Cornbread Dumplings
- Olive Oil for sautéing
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 1-2 Chipotle peppers in Adobo, diced, seeds removed
- 1/2 cup Sun-dried Tomatoes, rehydrated in hot water, diced
- 1 tablespoon Chile powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- 1 pound Ground Beef, 85% lean
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 14 and ½ ounce can Diced Tomatoes with juices
- 1 can Cannelini beans with juices
- 3/4 cup frozen or canned(drained) Corn
- 8 ounces Beer(save the rest for the cornbread)(Pale Ale)
- Produce
- Cannelini beans, with juices (1 can)
- Corn, frozen or canned (3/4 cup)
- Cumin (1 teaspoon)
- Garlic (4 cloves)
- Oregano (1 teaspoon)
- Thyme (1 teaspoon)
- Tomatoes, Sun-dried (1/2 cup)
- Tomatoes, with juices (15 2 ounce can)
- Yellow onion, large (1)
- Meat
- Ground beef (1 pound)
- Canned Goods
- Chipotle peppers in adobo (1)
- Condiments
- Worcestershire sauce (1 teaspoon)
- Cooking & Baking
- Black pepper (1/2 teaspoon)
- Chile powder (1 tablespoon)
- Olive oil (1)
- Salt (1 teaspoon)
- Beer, Wine & Liquor
- Beer (8 ounces)
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Published December 10, 2009 (3 years ago).
3 people saved this recipe.
