Chili Meatball Stew With Cornmeal Dumplings |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a different recipe Ingredients:
1 pound lean ground beef |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup dry bread crumbs |
1/4 cup skim milk |
1 egg |
4 beef flavor bouillon |
1 tsp chili powder |
oil |
2 tbsp flour |
3 cups water |
1 (16 oz) can stewed tomatoes, undrained |
1 (15 oz) can kidney beans, undrained |
cornmeal dumplings |
1 1/2 cup biscuit baking mix |
1/2 cup yellow cornmeal |
3/4 cup skim milk |
Directions:
1. In medium bowl, mix meat, 1/4 cup onion, green pepper, crumbs, milk, egg, 1 bouillon cube and 1/2 tsp chili powder. Mix well. Shape into 16 meatballs.In dutch oven, brown meatballs; remove. Add oil if needed to make about 2 tbsp drippings; cook remaining onion until tender. Add flour; cook and stir until golden. Add water, tomatoes, meatballs, remaining bouillon and chili powder, bring to a boil.
2. Reduce heat; cover and simmer 30 minutes.
3. Meanwhile prepare dumplings. Stir beans into chili mixture; bring to a boil. Drop dumplngs by spoonfuls onto boiling stew. Cook uncovered 10 minutes, cover and cook 10 minutres longer.
4. Refrigerate leftovers.
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