Chili and Cornbread Dumplings
by Beverly Thompson
1 1/2 lb. ground beef
2 Red or Chili beans
1 large onion, chopped (3/4 cup)
1 can whole kernel corn, undrained
1 can stewed tomatoes, undrained
1 can tomato sauce
2 Tblsp. chili powder
1 tsp. red pepper sauce (optional)
1 1/3 cup Bisquick mix
2/3 cup cornmeal
1/3 cup milk
3 Tblsp. chopped fresh cilantro or parsley
In dutch oven over coals, cook beef and onion, until beef is brown; drain.
Set asided 1/2 cup of corn.
Stir remaining corn with juices, stewed tomatoes, tomato sauce, chili powder, and red pepper sauce in a 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 a bowl mix Bisquick and cornmeal. Stir in milk, cilantro.
Add reserved corn until just moistened.
Carefully drop by tablespoons into simmering chili.
Cover and heat for 20 minutes until dumplings are dry and lightly browned.
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