Chili With Corn Dumplings
Makes 6 Servings
1 1/2 pounds ground beef
3/4 cup chopped onion
1 can (15 1/4 ounces) whole kernel corn
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick®
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired
Cook beef and onion in 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.
Mix Bisquick and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.
High Altitude (3500-6500 ft): Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 15 min. Cover and cook 15-18 min longer.