Chipotle Beef with Masa Dumplings

Name: Chipotle Beef with Masa Dumplings (Slow Cooker)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: ½ cup masa; ½ cup warm water; ½ tsp baking powder; ½ tsp kosher salt; 1 tsp vegetable oil; 12 oz ground beef; 1 piece bacon, chopped; 1 small onion, finely chopped; 1 poblano pepper, stemmed, seeded and chopped; 2 cloves garlic, minced; 1 tsp chipotle chile powder; ⅓ cup chicken broth; 2 tbsp minced fresh cilantro, to serve

Chipotle beef with masa dumplings is a slow-cooked Mexican stew where tender braised beef, smoky poblano peppers, and rendered bacon are topped with pillowy masa dumplings that cook directly in the simmering broth.

🌍Mexican 🥗Gluten-Free 🏷️Beef 🏷️Slow cook 🏷️Masa dumplings 🏷️Chipotle

Total

1h 20m

Servings

2

Difficulty

Medium

Est. Cost

$25–$41

Ingredients

½ cup masa
½ cup warm water
½ tsp baking powder
½ tsp kosher salt
1 tsp vegetable oil
12 oz ground beef
1 piece bacon, chopped
1 small onion, finely chopped
1 poblano pepper, stemmed, seeded and chopped
2 cloves garlic, minced
1 tsp chipotle chile powder
⅓ cup chicken broth
2 tbsp minced fresh cilantro, to serve

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Instructions

1
In a large bowl stir together masa, warm water, baking powder, salt, and vegetable oil until combined; cover and set aside.
2
Heat chopped bacon in a large nonstick skillet over medium-high heat until it starts to render, about 2-3 minutes.
3
Add the ground beef, onion, poblano, garlic, chipotle chile powder, and 1 tsp kosher salt, breaking up ground beef with a spoon. Cook for 5 minutes or until beef is no longer pink.
4
Transfer beef mixture and chicken broth to a Suvie pan. Drop rounded tablespoons of masa mixture on top of beef.
5
Insert pan into your Suvie, input settings (Bottom Zone: Slow Cook High for 1 hour), and cook now or schedule.
6
After the cook, divide mixture between bowls, garnish with cilantro and serve.

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Tips & Notes

Pro tips

Render the bacon first and use its fat to sear the beef—this builds deep, savory flavor before the long braise.
Don't skip the skillet browning step; it develops fond that enriches the final broth.
Add masa dumplings only in the final 20 minutes so they stay fluffy and don't absorb too much broth.
Keep the slow cooker on low for the full 3+ hours; high heat toughens the beef and muddles the chipotle flavor.

Substitutions

Poblano pepper → Anaheim or pasilla pepper (milder or deeper smoke)
Masa → cornmeal + baking powder (texture will be denser but still edible)
Ground beef → beef chuck cubes or stew meat (increases cooking time slightly)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding water if needed.

Equipment

slow cooker · skillet or Dutch oven

Common Questions

Can I make the masa dumplings ahead of time?

Yes. Mix the dough up to 2 hours ahead and refrigerate covered. Let sit at room temperature for 10 minutes before dropping into the stew.

How do I know when the beef is done?

After 3+ hours of slow cooking, the beef should shred easily with a fork and the broth should be rich and deeply flavored. Test a piece before adding dumplings.

What if my masa dumplings sink instead of floating?

This is normal. They'll cook through regardless. Ensure your broth is at a gentle boil, not a rolling one, to minimize breakup. Let them cook 15–20 minutes until cooked through.

Can I use a different pepper instead of poblano?

Yes. Substitute with Anaheim, pasilla, or bell pepper. Poblanos offer mild heat; adjust quantity or type based on your heat preference.

How do I store and reheat leftovers?

Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through, adding a splash of water if the broth has thickened.