Monday, April 18, 2011

Chili With Cornbread Dumplings


      This is one of those dishes that looks harder to make than it actually is.  It is quick and simple to throw together.  Chili connoisseurs may want to add more spices, I found the flavoring to be just right, just enough heat to make it interesting. You could easily make this at your campsite.  The dumplings were moist but still had a nice crust to them.  If you can, add the chopped fresh cilantro, it really makes a difference and adds a splash of color.  I would definitely make this again.  I added 4 or 5 extra coals to the chimney while the chili was simmering, adding them for the last ten minutes of cooking time helped the dumplings puff up and brown.  From Betty Crocker Best of Bisquick Recipes.

Chili With Cornbread Dumplings
1 1/2 lb. ground beef
1 large onion, chopped (3/4 cup)
1 15 oz. can whole kernel corn, undrained
1 14 oz. can stewed tomatoes, undrained
1 16 oz. can tomato sauce
2 Tblsp. chili powder
1 tsp. red pepper sauce
1 1/3 cup Bisquick mix
2/3 cup cornmeal
1/3 cup milk
3 Tblsp. chopped fresh cilantro or parsley

     In 4 qt, no. 10 dutch oven over a full spread of coals, cook beef and onion, stirring occasionally, until beef is brown; drain. 
     Remove 1/2 cup of corn from the can with a slotted spoon and set aside.  Stir remaining corn with juices, stewed tomatoes, tomato sauce, chili powder, and red pepper sauce together in a seperate bowl.  Add to beef and onion mixture.  Cover with lid, add 16-18 coals and heat until bubbling.  Simmer for 10 minutes while you make the dumplings.
     In medium bowl mix Bisquick and cornmeal.  Stir in milk, cilantro and reserved corn until just moistened.  Carefully drop by tablespoons into simmering chili.  Cover and heat for 20 minutes until dumplings are dry and lightly browned.  Serves 4-6.

Carefully spoon dumpling mix into simmering chili
Dumplings puffed and golden

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