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Chili with Corn Dumplings

Chili with Corn Dumplings
Tanya Graham
Lawrenceville, GA

So simple yet so satisfying.

1-1/2 lbs. ground beef
3/4 c. onion, chopped
15-oz. can corn, divided
16-oz. can stewed tomatoes
16-oz. can tomato sauce
1 t. hot pepper sauce
2 T. chili powder
1 t. garlic, minced
1-1/3 c. biscuit baking mix
2/3 c. cornmeal
2/3 c. milk
3 T. fresh cilantro, chopped

Brown ground beef and onion in a Dutch oven over medium heat; drain. Set
aside 1/2 cup corn; stir remaining corn with liquid, tomatoes, sauces,
chili powder and garlic into beef mixture. Heat to boiling. Reduce heat;
cover and simmer for 15 minutes. Mix baking mix and cornmeal in a medium
bowl; stir in milk, cilantro and reserved corn just until moistened.
Drop dough by rounded tablespoonfuls onto simmering chili. Cook over low
heat, uncovered, for 15 minutes. Cover and cook an additional 15 to 18
minutes, until dumplings are dry on top. Makes 6 servings.
Gooseberry Patch Christmas in the Country Cookbook
 
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