Chili with Corn Dumplings

  1. 1 1/2 pounds ground beef
  2. 3/4 cup chopped onion
  3. 1 (16 ounce) can stewed tomatoes, undrained
  4. 1 (16 ounce) can tomato sauce
  5. 2 tablespoons chili powder
  6. 1 teaspoon minced garlic
  7. 1 teaspoon red pepper sauce
  8. 1 1/3 cups Bisquick Original baking mix
  9. 2/3 cup cornmeal
  10. 2/3 cup milk
  11. 3 tablespoons chopped fresh cilantro
  12. 1 (15 to 17 ounce) can whole kernel corn, undrained
  1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
  2. Reserve 1/2 cup of the corn. Stir in remaining corn with liquid, tomatoes, tomato sauce, chili powder, garlic salt and red pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  3. Mix baking mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moist.
  4. Drop dough by rounded tablespoon onto simmering chili. Cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes or until dumplings are dry.

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