No-Bean Chili with No-Work Cheesy Dumplings

EASIER

Makes 4 hearty servings

Here’s a hearty, satisfying, wintry meal. Yes, it takes some time to simmer the chili but the effort’s worth it because the dumplings are so soft and light. Note that these dumplings are steamed, not baked. They won’t brown very much, but stay a pale beige color. If this bothers you, sprinkle them with mild paprika before steaming to give them some color. Top the chili with pickle relish, pickled sliced jalapeño chiles, sliced radishes, and/or diced avocado.

2 tablespoons canola or vegetable oil

1 medium yellow onion, chopped

1 medium green bell pepper or 2 medium Anaheim peppers, stemmed, cored, and chopped

1 pound lean ground beef

1 pound lean ground pork

¼ cup chile powder

1 tablespoon ground cumin

2 teaspoons dried thyme

2 teaspoons minced garlic

½ teaspoon table salt

Up to ½ teaspoon ground cloves

One 28-ounce can crushed tomatoes, preferably no-salt-added

2 cups no-salt-added chicken broth

½ pound fresh pizza dough

1 cup finely shredded Cheddar (about 4 ounces)

1. Heat the oil in a Dutch oven set over medium heat. Add the onion and pepper(s); cook, stirring often, until the onion turns translucent and softens a bit, about 4 minutes.

2. Crumble in the ground beef and pork. Cook, stirring often to break up the chunks, until lightly browned throughout, about 4 minutes.

3. Stir in the chile powder, cumin, thyme, garlic, salt, and cloves. Cook, stirring, until aromatic, less than 1 minute. Pour in the tomatoes and broth; bring to a full simmer.

4. Cover, reduce the heat to low, and simmer slowly for 1 hour, stirring occasionally.

5. Meanwhile, roll the dough out into a very rough 6- to 8-inch square. Sprinkle the cheese over the dough, then knead in the cheese, turning the dough onto itself, folding and refolding it, all while pulling and twisting to get the cheese distributed throughout. Divide the dough into 8 portions; roll each into a ball, place on a plate, cover with plastic wrap, and refrigerate until the chili is done simmering.

6. Drop the dough balls on top of the chili. Cover and continue simmering slowly until the dumplings are puffed and cooked through, 15 to 20 minutes. Let stand for a couple of minutes off the heat before serving.

Test Kitchen Notes

• Use 2 pounds lean ground beef if you can’t find lean ground pork.

• Substitute unsalted butter for the neutral-flavored oil for a richer chili. Or go all out and use walnut oil for a decidedly elegant flavor at the bottom of the homey stew.

To make the chili in a pressure cooker, complete the recipe through step 3 in a stovetop pressure cooker set over medium heat or an electric pressure cooker turned to its browning or sauté function. Once the tomatoes and broth are in the pot, lock on the lid and bring it to high pressure. Cook at high pressure for 12 minutes in the stovetop cooker (15 psi) or for 18 minutes in the electric cooker (9 to 11 psi). As the chili cooks, complete step 5. Use the quick-release method to bring the pot’s pressure back to normal. Unlock and remove the lid, then complete step 6 with the stovetop pot set over medium-low heat or the electric pot turned to its simmer function. When covering the pot in step 6, do not lock it in place or engage the pressure valve.