Meatball Chili with Dumplings |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My family enjoys this delicious recipeit's like a spicy meatball stew with dumplings!Sarah Yoder, Middlebury, Indiana Ingredients:
1 pound ground beef |
3/4 cup finely chopped onion, divided |
1/4 cup dry bread crumbs or rolled oats |
1 egg |
5 teaspoons beef bouillon granules, divided |
3 teaspoons chili powder, divided |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon canola oil |
1 can (28 ounces) diced tomatoes, undrained |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1 can (16 ounces) kidney beans, rinsed and drained |
cornmeal dumplings: |
1-1/2 cups biscuit/baking mix |
1/2 cup yellow cornmeal |
2/3 cup milk |
Directions:
1. In a large bowl, combine beef, 1/4 cup onion, bread crumbs, egg, 3 teaspoons bouillon and 1 teaspoon chili powder. Shape into twelve 1-1/2 in. meatballs. Roll in flour.
2. Heat oil in a skillet; brown meatballs. Drain on paper towels. Meanwhile, in a large saucepan, combine the tomatoes, garlic, cumin, and remaining onion, bouillon and chili powder. Add meatballs. Cover and cook over low heat for 1 hour. Stir in beans.
3. For dumplings, combine all ingredients. Drop by spoonfuls into chili; cook on low, uncovered, for 10 minutes. Cover and cook 10-12 minutes longer. Yield: 6 servings.
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