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chili w/ corn dumplings by michelle johnson serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

chili w/ corn dumplings

Ingredients:

1 1/2 lbs

ground beef

3/4 cup

onion chopped

1 can

whole kernel corn

1 can

stewed tomatos

1 can

tomato sauce (16 oz)

2 T

chili powder

1 t

red pepper sauce

1 1/3 cup

Original bisquick

2/3 cup

cornmeal

2/3 cup

milk

3 T

parsley chopped

1 large can

Kidney Beans

Directions:

Cook beef and onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup corn. Stir remaining corn with liquid, kidney beans, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Mix Bisquick and cornmeal. Stir in milk, parsley and reserved 1/2 cup corn just until moist.

Heat chili to boiling. Drop dough by rounded tablespoonfuls onto chili; reduce heat to low. Cook uncovered about 10 minutes. Cover and cook about 10 minutes longer or until dumplings are dry.

Categories:

Main Dishes