Chili with Corn Dumplings (Easy One-Pot Comfort Food Recipe)

There’s something so comforting about a big pot of chili simmering on the stove — especially on a chilly night here in upstate New York. This Chili with Corn Dumplings is hearty, simple, and made in one pot. It’s the kind of old-fashioned comfort food recipe that feels nostalgic and filling without being complicated.

Tender ground beef chili topped with fluffy cornmeal dumplings? Yes, please.

This recipe is perfect for:

• Cozy winter dinners
• Game day gatherings
• Family-friendly weeknight meals
• Campfire Dutch oven cooking

Let’s make it.

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Why You’ll Love This Chili with Corn Dumplings

• One-pot meal
• Ready in under an hour
• Budget-friendly ingredients
• Classic, hearty comfort food
• Great for feeding a crowd

The corn dumplings steam right on top of the chili, soaking up all that flavor while staying soft and tender.

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Ingredients

For the Chili

• 1 ½ lbs ground beef
• ¾ cup onion, chopped
• 15 oz can corn, drained (reserve liquid)
• 16 oz can stewed tomatoes
• 16 oz can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon garlic, minced
• 1 teaspoon hot pepper sauce (optional, adjust to taste)

For the Corn Dumplings

• 1 ⅓ cups biscuit baking mix
• ⅔ cup cornmeal
• ⅔ cup milk
• 3 tablespoons fresh cilantro, chopped (optional but delicious)
• Reserved corn (from above)

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How to Make Chili with Corn Dumplings

Step 1: Brown the Beef

In a large Dutch oven or heavy pot over medium heat, brown the ground beef with the chopped onion. Drain excess grease.

Step 2: Build the Chili Base

Add:

• Remaining corn and reserved liquid
• Stewed tomatoes
• Tomato sauce
• Chili powder
• Garlic
• Hot sauce

Bring to a boil, then reduce heat. Cover and simmer for 15 minutes.

Step 3: Make the Corn Dumpling Batter

In a bowl, combine:

• Biscuit mix
• Cornmeal
• Milk
• Cilantro
• Reserved corn

Stir just until moistened. Do not overmix.

Step 4: Drop and Steam the Dumplings

Drop rounded tablespoons of dough directly onto the simmering chili.

Cook uncovered on low heat for 15 minutes.

Then cover and cook an additional 15–18 minutes, until dumplings are dry on top and cooked through.

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Serving Suggestions

Set up a chili bar with:

• Shredded cheddar cheese
• Chopped onions
• Sour cream
• Jalapeños
• Crushed tortilla chips
• Fresh cilantro

This makes about 6 hearty servings.

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Tips for Success

• Keep heat low once dumplings are added — high heat can burn the bottom.
• Don’t lift the lid during the final covered cooking time — steam is what cooks the dumplings.
• For extra richness, add a handful of shredded cheese to the dumpling batter.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop. Add a splash of water if needed.

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Frequently Asked Questions

Can I make this in a cast iron Dutch oven?
Yes! This recipe works beautifully in cast iron.

Can I freeze it?
Chili freezes well, but dumplings are best fresh. If freezing, freeze chili separately and make fresh dumplings when reheating.

Can I make it spicy?
Add extra hot sauce, diced jalapeños, or chipotle powder.

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