Chili with Cornmeal Dumplings
Fluffy dumplings top
this mildly seasoned chili
-perfect for family style
dinner on a wintery day.
3/4 lb ground beef
1 cup onion, chopped
1/2 cup green pepper, chopped
2 clove garlic, minced
16 oz can of tomatoes, cut up
15 oz can of dark red kidney beans,
rinsed and drained
8 floz can of tomato sauce
1/2 cup water
1 tbsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
In a large saucepan
or Duth oven cook ground beef,
onion, green pepper and garlic
until meat is brown and
onion is tender.
Drain fat from pan.
Stir in undrained tomatoes,
kidney beans, tomato sauce,
water, chili powder cumin,
salt and pepper.
Bring to boiling.
Reduce heat and simmer,
uncovered, for 5 minutes.
Drop Cheesy Cornmeal Dumplings
by tablespoonfuls onto simmering chili.
Simmer, covered,
about 20 mnutes more or
until a toothpick inserted
into dumplings comes out clean.
To make dumplings:
In a medium mixing bowl
stir together 1/2 cup all purpose flour,
1/2 cup shredded cheddar cheese,
1/3 cup yellow cornmeal,
1 teaspoon baking powder and dash pepper.
Combine 1 beaten egg, 2 tablespoons milk,
and 2 tablespoons cooking oil,
add to flour mixture.
Stir with a fork just until combined.
