Laredo Beef With Chili Dumplings

Recipe Ingredients

2 lbs	908g / 32oz	Boneless beef chuck - lean
1/4 cup	15g / 0.5oz	Flour
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Chili powder
1		Whole-kernel corn
1		Red kidney beans
1		Beef bouillon cube
1/2 teaspoon	2.5ml	Cumin - ground
1/4 teaspoon	1.3ml	Pepper - freshly ground
2 tablespoons	30ml	Oil
1 tablespoon	15ml	Onion - chopped (large)
		Chili Dumplings
1 tablespoon	15ml	Butter
1 teaspoon	5ml	Chili powder
3/4 cup	177ml	Milk
2 cups	220g / 7.8oz	Bisquick mix

Recipe Instructions

Trim all fat from beef and cut into 1" cubes. Shake meat with flour, salt, chili powder, cumin and pepper in a paper bag to coat well. Add beef cubes to oil, a few at a time, and brown.

Stir in onion and saute until soft.

Drain liquids from corn and beans into a large measuring container, add water, if needed, to make 3 cups. Stir into beef mixture with beef bouillon cube and cover.

Heat to boiling. Lower heat and simmer for 2 hours or until beef is tender.

Stir in corn and beans; heat to boiling again.

While vegetables heat, make chili dumplings. Heat 1 tablespoon butter with chili powder in a small saucepan until bubbly. In large bowl add milk and chili-butter mix all at once and stir with a fork until evenly moist. Drop batter by tablespoon on top of boiling stew to make 12 mounds. Cook uncovered, 10 minutes. Cover. Cook 10 minutes longer or until dumplings are fluffy-light.

Place one dumpling on a plate and smother with the beef-vegetables.

Source:
Michael Gigante

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