CHUNKY CHUCK CHILLI & JALAPEÑO CHEESE DUMPLINGS
Chunky Chuck Chilli & Jalapeno Cheese Dumplings
Serves 4
Total Cook / Prep Time – 4hr 30 min
Cooking Method – BBQ or Oven/Hob
Special Equipment – Dutch Oven / Casserole Dish
Ingredients
1 tbsp oil
1 onion finely chopped
4 garlic finely chopped
1 long red chilli
700g diced chuck
2 tbsp flour
3 tbsp Cactus Kitchen
400ml beef stock
400g tin of chopped tomatoes
1 tin of red kidney beans
1 tbsp cumin
2 tbsp tomato puree
½ tsp salt
1 tbsp oregano
1 tsp smoked paprika
1 tsp lime juice
Chopped coriander
Dumplings
50g beef suet
100g plain flour
1 tsp baking powder
1 jalapeno finely chopped
30g mild cheddar (or cheese of your choice) cubed
1 tbsp chopped coriander
Salt
Enough water to bring mixture together
Method
• Heat up oil in dutch oven and brown off the onions, garlic and chilli
• In a bowl mix the flour and Cactus Kitchen together and then coat the diced chuck
• Add the floured chuck to the dutch oven and brown off (the flour will help thicken the sauce silky smooth)
• Add chopped tomatoes, beef stock, cumin, tomato puree ,salt, oregano, paprika and lime juice and mix well, bring to a simmer
• If cooking on BBQ , smoke offset at 120-130c for around 3 hours or until the beef is falling apart. If doing in the oven, preheat to 130c and do the same
• Prepare the dumplings by mixing together all the ingredients together and adding just enough water to bring it together and make a dough
• Divide into 8 and roll into balls
• Place dumplings in the dutch oven and cook for 15-20 minutes at around 180c until they are browned on top
• To finish add a sprinkle of freshly chopped coriander and a squeeze of lime
• Enjoy!