Chili with Corn Dumplings

By carvalhohm

Ingredients

• 1-1/2 lbs. ground beef
• 3/4 c. onion, chopped
• 15-1/4 oz. can corn, divided
• 16-oz. can stewed tomatoes
• 16-oz. can tomato sauce
• 1 t. hot pepper sauce
• 2 T. chili powder
• 1 t. garlic, minced
• 1-1/3 c. biscuit baking mix
• 2/3 c. cornmeal
• 2/3 c. milk
• 3 T. fresh cilantro, chopped

Details

Servings 6
Adapted from gooseberrypatch.com

Preparation

Step 1

Brown ground beef and onion in a Dutch oven over medium heat; drain. Set aside 1/2 cup corn; stir remaining corn with liquid, tomatoes with juice, sauces, chili powder and garlic into beef mixture. Heat to boiling. Reduce heat; cover and simmer for 15 minutes.

Stir together baking mix and cornmeal in a bowl; stir in milk, cilantro and reserved corn just until moistened. Drop dough by rounded tablespoonfuls onto simmering chili. Cook over low heat, uncovered, for 15 minutes. Cover and cook an additional 15 to 18 minutes, until dumplings are dry on top.

Serves 6.