Chili with Corn Dumplings

[lucky]

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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