Chili with Cheesy Cornmeal Dumplings

  1. 12 ounces lean ground beef
  2. 1 cup chopped onion
  3. 1/2 cup chopped green bell pepper
  4. 2 garlic cloves, finely minced
  5. 1 tablespoon chili powder
  6. 1 teaspoon ground cumin
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon black pepper
  9. 1 (14 1/2-ounce) can diced tomatoes
  10. 1 (8-ounce) can tomato sauce
  11. 1/2 cup water
  12. 1 (15 1/2-ounce) can dark red kidney beans, rinsed and drained
  1. In a large saucepan or Dutch oven, cook ground beef, onion, bell pepper, and garlic until meat is brown and onion is tender. Drain fat.
  2. Stir in chili powder, cumin, salt and black pepper and cook for 1 minutes. Add the beans, undrained tomatoes, tomato sauce, water.
  3. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Drop Cheesy Cornmeal Dumplings by tablespoonfuls onto simmering chili.
  4. Cover and simmer about 20 minutes more or until a wooden pick inserted into dumpling comes out clean.

INGREDIENTS: Cheesy Cornmeal Dumplings
  1. 1/2 cup all-purpose flour
  2. 1/2 cup (2 ounces) shredded cheddar cheese
  3. 1/3 cup yellow cornmeal
  4. 1 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 1/8 teaspoon black pepper
  7. 1 large egg, beaten
  8. 2 tablespoons milk
  9. 2 tablespoons vegetable oil
  1. In a medium mixing bowl stir together the flour, cheese, cornmeal, baking powder, salt and pepper.
  2. Combine egg, milk and oil; add to flour mixture.
  3. Stir with a fork just until combined.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases