Spicy Smokehouse Chili with Bacon-Cheddar Cornmeal Dumplings
Ingredients
| Ingredient | Quantity |
|---|---|
| Non-stick cooking spray | spray, 1 large, 1 (14-oz.) package, 1 (7-oz.), 2 teaspoons, 2/3 cup, 2 (14.5-oz) cans, 2 (15.5-oz) cans, 3 cups, 2 teaspoons, 1 (6-oz.) package, 3/4 cup, 1/3 cup, 1/4 cup |
| onion, chopped | |
| smoked sausage, chopped | |
| hickory smoked ham steak, chopped | |
| garlic, minced | |
| Black Box® Cabernet Sauvignon | |
| fire-roasted diced tomatoes | |
| great northern beans, drained | |
| refrigerated pulled pork in barbeque sauce, coarsely chopped | |
| chipotle peppers in adobo sauce, finely chopped | |
| buttermilk cornbread mix | |
| buttermilk | |
| cheddar cheese, shredded | |
| cooked bacon, finely chopped |
Directions
Spray a large saucepan with cooking spray and preheat to medium. Add onions, sausage, ham, and garlic; cook 6-8 minutes, stirring regularly, until onions are translucent and meats are browned around the edges. Add Black Box® Cabernet Sauvignon to pan and scrape the bottom of the pan to deglaze (this will add amazing flavor to the finished chili).
Add tomatoes, beans, pork, and peppers to pan. Stir well and bring to a boil, then reduce heat to a medium-low simmer and cook, stirring well, while you prepare the dumpling batter.
While chili is simmering, combine cornbread mix, buttermilk, cheese, and bacon in a medium bowl. Drop mixture by Tablespoonfuls evenly over the top of the simmering chili. Cover saucepan and continue to simmer for 15-20 minutes or until a toothpick inserted into the center of the dumplings comes out clean. Do not lift the cover on the pan while the dumplings are cooking.
To serve, ladle chili with 1-3 dumplings into individual serving bowls. Makes 6-8 servings.