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Enjoy this recipe from Christmas in the Country.
Submitted by: Tanya Graham from Lawrenceville, GA
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. | |
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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. |
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