Slow cooked meats, yummy.  This has a little heat from the chilli but it isn’t too spicy.  You will need a flameproof, ovenproof casserole dish – I have a cast iron casserole dish.  You need this as you cook the casserole on the stove top initially, then put it in the oven to cook the dumplings.  I usually cook the casserole the day before I need it and leave it in the fridge overnight, as the flavours intensify overnight, and just reheat it and cook the dumplings on the day I want to eat it.

Chilli Con Carne with Dumplings

Casserole:

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, chopped

1 kg gravy beef, cut into 2cm cubes

2 tsp cumin

2 tsp cardamon

1 tsp ground coriander

1 tsp ground chilli or chilli flakes

400g can diced tomatoes

1 cup beef stock

2 tbsp tomato paste

400g can drained red kidney beans

1 cup frozen peas.

Dumplings:

2 cups sifted gluten free self raising flour

2 pinches salt

Handful coriander leaves and stalks, chopped

1 tbsp olive oil

1 cup warm water

Heat oil, cook onion, garlic and spices for one minute.  Add steak, stir and brown the meat.  Add the tomato paste, cook 2 – 3 minutes.  Add tomatoes, sugar and stock and stir well.  Cover and simmer for 1 & 1/2 hours.  Add kidney beans, cook ten minutes.  Add peas and stir.

Preheat oven to 180 celcius fan forced  – 200 if not.

Put flour and coriander into a bowl.  Make a well in centre, add oil and water.  Spoon tablespoonfuls onto top of casserole and roll over to coat.  Cook in oven for 12 – 15 minutes or until dumplings have puffed up and a bit and are cooked.