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    Chili with Corn Dumplings

    Makes 6 servings

    1 1/2 pounds ground beef
    1 large onion, chopped (3/4 cup)
    1 (15 1/4-ounce) can whole kernel corn, undrained
    1 (14 1/2-ounce) can stewed tomatoes, undrained
    1 (17-ounce) jar tomato sauce
    2 tablespoons chili powder
    1 teaspoon Sriracha Chili sauce
    1 1/3 cups Original Bisquick
    2/3 cup cornmeal
    2/3 cup milk
    3 tablespoons chopped fresh cilantro or parsley, if desired

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

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

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

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