Crock Pot Chili With Cornmeal Dumplings |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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On those cold, winter days, this chili is warming and filling. Feel free to adjust the amount of chili powder to your personal taste. Ingredients:
2 lbs ground beef |
1 medium onion, chopped |
1 (28 ounce) can crushed tomatoes |
1 (30 ounce) jar spaghetti sauce |
1 (8 ounce) can tomato sauce |
2 (16 ounce) cans kidney beans, drained |
3 tablespoons chili powder |
1 teaspoon salt |
1/2 cup all-purpose flour |
3/4 cup shredded cheddar cheese |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1 egg, beaten |
3 tablespoons milk |
1 1/2 tablespoons cooking oil |
Directions:
1. Fry ground beef and onions in a large pan until beef loses its pinkness; drain.
2. Place in crock pot with remaining ingredients, and stir.
3. Simmer on low for 7 hours, then turn to high setting.
4. To make dumplings, combine flour, cheddar cheese, cornmeal, and baking powder in a medium bowl.
5. In a small bowl, mix beaten egg, milk, and oil.
6. Add to flour mixture, and stir with a fork until just combined.
7. Drop dumplings by tablespoonfuls into chili.
8. Cover and cook for 50-60 minutes more.
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