Spicy Mexican Chili With Chicken Finger Dumplings Recipes

MEXICAN BEEF AND DUMPLINGS

Mexican Beef and Dumplings image

"My husband and I love this spicy ground beef concoction seasoned with chili powder," shares Sue Gronholz of Beaver Dam, Wisconsin. "The cornmeal dumplings-are a fun variation, and they can be stirred up in no time.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds ground beef
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) tomato sauce
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon chili powder
1-1/2 teaspoons salt
DUMPLINGS:
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
Pinch salt
1 cup milk

Steps:

In a Dutch oven, brown beef over medium heat until no longer pink; drain. Stir in the next eight ingredients. Cover and simmer for 15 minutes. , For the dumplings, combine the flour, cornmeal, baking powder and salt; stir in milk just until combined. Drop into eight mounds onto boiling mixture. Reduce heat; cover and simmer for 12-15 minutes or until the dumplings test done. (Do not lift the cover while simmering.)

Nutrition Facts : Calories 431 calories, Fat 16g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 1095mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 29g protein.

SPICY MEXICAN CHILI WITH CHICKEN FINGER DUMPLINGS

Spicy Mexican Chili with Chicken Finger Dumplings image

Our chopped challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa. Chopped Basket Ingredient: chicken fingers

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 6 serving

Number Of Ingredients 12

Ingredients

12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed
1/2 cup milk
Two 15.5-ounce cans pinto beans
2 tablespoons vegetable oil
1 tablespoon chili powder
One 16-ounce jar salsa
Kosher salt
4 cups chicken broth
1 large egg, beaten
3 tablespoons cornstarch
1/3 cup sour cream
1/4 cup fresh cilantro leaves

Steps:

Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.

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