Homestyle Crockpot Chili with Dumplings
Prep time
Cook time
Total time
A Hearty Chili topped with Dumplings all cooked in the convenience of your crockpot.
Recipe type: Entree
Cuisine: American
Serves: 8
  • 1 lb. ground beef
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 2 (14 oz.) cans diced tomatoes, undrained
  • 15 oz. can tomato sauce
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • ⅛ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 2 (15 oz.) cans red kidney beans, rinsed and drained
  • 2 Tbsp. cornstarch
  • ¼ cup water
For the Herb Dumplings:
  • ½ cup milk
  • 1 ½ cups Bisquick
  • ¼ teaspoon dried sage, crumbled
  • ¼ teaspoon dried rosemary, crumbled
  • ½ teaspoon dried thyme
  1. Sauté ground beef in heavy skillet with onions until the meat is brown, stirring to break up meat. Drain well.
  2. Mix all ingredients except cornstarch and water in 4 quart slow cooker.
  3. Cover and cook on low heat for 6-7 hours until vegetables are tender.
  4. Mix cornstarch and water until smooth and add to chili, stirring well.
  5. Combine the Bisquick, thyme, sage and rosemary and stir in the milk until the mixture is just moistened.
  6. Drop spoonfuls of the dough on to the hot chili, then cover and cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
  7. Uncover and cook for about 15 minutes, until slightly thickened.
Top with your Favorite Chili Toppings to make this a new Family Fav
Recipe by OOingle at