Delicious and satisfying, a bowl of red with cheesy cornmeal dumplings.

Chili with Cheesy Cornmeal Dumplings

12 ounces lean ground beef

1 cup chopped onion

1/2 cup chopped green bell pepper

2 garlic cloves, finely minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (15 1/2-ounce) can dark red kidney beans, rinsed and drained

1 (14 1/2-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1/2 cup water

 

Cheesy Cornmeal Dumpling:

1/2 cup all-purpose flour

1/2 cup (2 ounces) shredded cheddar cheese

1/3 cup yellow cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1 large egg, beaten

2 tablespoons milk

2 tablespoons vegetable oil

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. Stir in chili powder, cumin, salt and black pepper and cook for 1 minutes. Add the beans, undrained tomatoes, tomato sauce, water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
2. Drop Cheesy Cornmeal Dumplings by tablespoonfuls onto simmering chili. Cover and simmer about 20 minutes more or until a wooden pick inserted into dumpling comes out clean.
3. For Cheesy Cornmeal Dumplings: In a medium mixing bowl stir together the flour, cheese, cornmeal, baking powder, salt and pepper.
4. Combine egg, milk and oil; add to flour mixture. Stir with a fork just until combined.

Makes 4 servings.