Laredo Beef With Chili Dumplings Recipe

Laredo Beef With Chili Dumplings Recipe


2 lb of beef chuck (lean, boneless)
16 ozs of beans (kidney-shaped, red, canned)
1 can of corn (whole kernel, 12-16 ozs)
2 Tbsp of oil
1/4 c of flour
1 tsp of chili powder
1/2 tsp of cumin
2 tsp of salt
1/4 tsp of pepper
1 pc of bouillon cube (beef)
1 pc of onion (large); chopped

For Chili Dumplings
2 c of biscuit mix
3/4 c of milk
1 tsp of chili powder
1 Tbsp of butter


Cut all the beef fat and slice the meat into cubes, 1″ in size. Put meat in bag (paper) along with pepper, cumin, powdered chili, salt and flour and shake it well, coating the meat. Heat oil and drop in the bouillon cubes, then add the onion then fry lightly ’til soft.

Separate liquids with beans and corn then add some water as necessary in producing three cups. Mix into bouillon cube and beefy mixture then cover; Let boil. Afterward, lower the flame and cook for two hours more or ’til the beef becomes tender.

Add in the beans and corn then again boil. Meanwhile, create chili dumplings. Melt 1 Tbsp of butter in pan along with the powdered chili ’til it bubbles. Blend butter-chili mix and milk in bowl.

Scoop mixture onto the stew (boiling), using a tablespoon to create 12 pieces of mounds. Then cook for 10 mins., uncovered; then cook for another 10 mins. or ’til the dumplings become light fluffy. Serves 8.

Laredo Beef With Chili Dumplings Recipe

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