CHILI WITH CORNBREAD DUMPLINGS
1 1/2 lb. ground beef
1 large onion, chopped (3/4 cup)
1 15 oz. can whole kernel corn, undrained
1 14 oz. can stewed tomatoes, undrained
1 16 oz. can tomato sauce
2 Tbsp. chili powder
1 tsp. red pepper sauce
1 1/3 cup Bisquick mix
2/3 cup cornmeal
1/3 cup milk
3 Tbsp. chopped fresh cilantro or parsley
In 4 qt, no. 10 Dutch oven over a full spread of coals, cook beef and
onion, stirring occasionally, until beef is brown; drain.
Remove 1/2 cup of corn from the can with a slotted spoon and set aside.
Stir remaining corn with juices, stewed tomatoes, tomato sauce, chili
powder, and red pepper sauce together in a separate bowl. Add to beef and
onion mixture. Cover with lid, add 16-18 coals and heat until bubbling.
Simmer for 10 minutes while you make the dumplings.
In medium bowl mix Bisquick and cornmeal. Stir in milk, cilantro and
reserved corn until just moistened. Carefully drop by Tbsp into simmering
chili. Cover and heat for 20 minutes until dumplings are dry and lightly
browned. Serves 4-6.
"But they that wait upon the Lord shall renew their strength; They shall
mount up with wings as eagles; They shall run, and not be weary; and They
shall
walk, and not faint." [Isaiah 40:31)
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-God Bless you,
Sugar Lopez
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