This is a great comfort food. You can leave out the dumplings but they are delicious.


Prep + cook time 3 hours + 10 minutes
Serves 6

Ingredients

1.5kg chuck steak cut into 4cm cubes
2 tablespoons olive oil
2 medium brown onions, chopped
2 garlic cloves, crushed
1 large green capsicum coarsely chopped
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons chilli powder
800g canned crushed or diced tomatoes
2 tablespoons tomato paste
1 cup ( 250mls) beef stock
400g canbed red kidney beans,drained and rinsed

Dumplings

1/2 cup self-raising flour
1/2 cup polenta
50g butter chopped
1 egg, beaten lightly
1/4 cup coarsely grated tasty cheese
1/4 cup fresh chopped coriander or parsley
130g canned corn kernels, drained
1 tablespoon milk

Method

1. Heat half the oil in a large casserole over high heat. Cook steak in batches. About 5 minutes or until brown. Remove from pan.

2. Heat remaining oil in same pan, cook onion, garlic and capsicum, stirring for 5 minutes or until vegetables are softened. Add spices, cook stiring until fragrant.

3. Return steak to pan. Add tomatoes, tomato paste and stock. Bring to the boil. Reduce heat to between low to medium heat and simmer covered for 2 1/2 hours

4. Remove 1/4 of the steak and shred coarsely. Return to pan along with the red kidney beans. Season with salt n pepper. If sauce is to liquidity then continue to cook uncovered until reduced.

5. Make corn dumplings.
Place flour and polenta in a bowl. Rub in butter. Stir in egg,cheese,coriander, corn and enough of the milk to make a soft, sticky dough.

5. Drop level tablespoons of corn dumpling mixture about 2cm apart, on top of the chilli con carne.simmer, covered for about 20 minutes or until dumplings are cooked through.