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Friday, April 18, 2008

Chili with Corn Dumplings



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On a cold rainy day like today, I'm wishing I hadn't already made this for dinner this week.


1 1/2lbs lean ground beef
3/4cup chopped onion
1can (15.25 oz) Green Giant® whole kernel corn, undrained
1can (16 oz) stewed tomatoes, undrained
* I also add 1 can of kidney beans
1can (8 oz) tomato sauce
2tablespoons chili powder
1teaspoon red pepper sauce
1 1/3cups Original Bisquick® mix
2/3cup cornmeal
2/3cup milk
2to 4 tablespoons chopped fresh cilantro or parsley, if desired
1.


Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
2.
Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
3.
Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.



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