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Photo of Chilli con carne with cheesy dumplings by WW

Chilli con carne with cheesy dumplings

Total Time
2 hr
30 min
1 hr 30 min
Chunky beef cooked in a spicy sauce, topped with dumplings and baked like a Mexican-style pie. A clever twist on traditional chilli con carne.


Olive oil

1 tbs

Beef, blade steak, raw

600 g, (660g) fat trimmed, cut into 3cm cubes

Brown onion

1 medium, chopped


2 clove(s), crushed

Chilli powder

2 tsp, Mexican

Canned diced tomatoes

400 g

Beef stock

½ cup(s), (125ml)

Red capsicum

1 small, cut into 1.5cm pieces

Reduced fat oil spread

1 tbs

White self-raising flour

1¼ cup(s), (185g)

Grated parmesan cheese

¼ cup(s), (20g)

Reduced-fat milk

½ cup(s), (125ml)


  1. Preheat oven to 160ºC or 140ºC fan-forced. Heat half the oil in a deep non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until browned all over. Transfer to a 1.5L (6-cup) capacity ovenproof casserole dish. Repeat with 1 teaspoon of remaining oil and beef.
  2. Heat remaining oil in pan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Stir in garlic and chilli powder and cook, stirring, for 1 minute or until fragrant. Stir in tomatoes, stock and capsicum and bring to the boil. Pour stock mixture over beef. Cover dish and bake for 1 hour, then increase heat to 190ºC or 170ºC fan-forced.
  3. Meanwhile, to make dumplings, use fingertips to rub spread into flour in a large bowl. Stir in parmesan, then make a well in the centre and add milk. Using a flat-bladed knife, mix together until ingredients are evenly moistened. Gather dough together and roughly shape into 12 balls.
  4. Carefully uncover casserole dish and place dumplings on top of beef mixture. Bake, uncovered, for 15 minutes or until dumplings have risen and are golden brown. Serve.


SERVING SUGGESTION: Enjoy with broccolini and sugar snap peas.