Chilli con carne with cheesy dumplings
9
Points®
Total time: 2 hr • Prep: 30 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Beef, blade steak, raw
600 g, (660g) fat trimmed, cut into 3cm cubes
Brown onion
1 medium, chopped
Garlic
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)
Instructions
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.
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