Quick and Easy Chili With Corn Dumplings |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This goes together easily and the dumplings really set off the chili. A good weeknight meal. Add spices to taste if you prefer a hotter dish. Ingredients:
1 1/2 lbs lean ground beef |
3/4 cup chopped onion |
1 (15 1/4 ounce) can whole kernel corn |
1 (16 ounce) can stewed tomatoes, undrained |
1 (8 ounce) can tomato sauce |
2 tablespoons chili powder |
1 teaspoon red pepper sauce |
1 1/3 cups bisquick baking mix |
2/3 cup cornmeal |
2/3 cup milk |
2 -4 tablespoons chopped fresh cilantro or 2 -4 tablespoons parsley |
Directions:
1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
2. Reserve 1/2 cup of the corn.
3. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture.
4. Heat to boiling; Reduce heat.
5. Cover and simmer 15 minutes.
6. Mix Bisquick mix and cornmeal.
7. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
8. Drop dough by rounded tablespoonfuls onto simmering chili.
9. Cook uncovered over low heat 10 minutes.
10. Cover and cook 10 minutes longer or until dumplings are dry.
11. High Altitude (3500-6500 ft) Drop dough by rounded tablespoonfuls onto simmering chili.
12. Cook uncovered over low heat 15 minutes.
13. Cover and cook 15 to 18 minutes longer.
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