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Chilli Con Carne with Corn Dumplings

Serves 6

2 Tbspn Olive Oil 1.5 kg chuck steak diced 2 onions 2 cloves garlic crushed 1 large green capsicum diced 2 tspns sweet paprika 2 tspns ground cumin 2 tspns chilli powder 800 gm can crushed tomatoes 2 Tbspns tomato paste 1 cup beef stock 400 gm can red kidney beans rinsed and drained

Corn Dumplings ½ cup self raising flour ½ cup polenta 50 gms butter chopped 1 egg beaten lightly ¼ cup grated cheddar cheese ¼ cup chopped fresh coriander 130 gm can corn kernels drained 1 tbspn milk

Method

Heat half of the oil in a large saucepan and cook steak in batches until brown. Remove from pan. In the same pan heat the rest of the oil and cook onion, garlic and capsicum until softened. Add your spices and cook again until fragrant.

Return the steak to the pan with the tomatoes, paste and stock and bring to the boil. Reduce the heat and simmer covered for 2 hours or until tender.

Add the kidney beans and bring again to the boil, simmer until ready to add dumplings.

To make dumplings, add flour and polenta to a bowl and rub in butter. Stir in egg, cheese, coriander and corn with enough milk to make a soft sticky dough.

Drop level tablespoons of dumpling mixture on top of the steak mixture about 2 cm apart. Continue simmering with cover on until dumplings are cooked through.


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