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Here’s an easy winter warm-me-up meal. The flavorful corn dumplings cook right
on top of the simmering chili.
Makes: 6 servings
1 1/2 pounds lean ground beef
3/4 cup chopped onion
1 can (15.25 ounces) Green Giant� whole kernel corn, undrained
1 can (16 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick� mix
2/3 cup cornmeal
2/3 cup milk
2 to 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.
High Altitude (3500-6500 ft) Drop dough by rounded tablespoonfuls onto simmering
chili. Cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes.
longer.
Nutrition Information:
1 Serving: Calories 490 (Calories from Fat 170); Total Fat 19g (Saturated Fat
6g, Trans Fat 1 1/2g); Cholesterol 75mg; Sodium 970mg; Total Carbohydrate 54g
(Dietary Fiber 5g, Sugars 12g); Protein 27g
Percent Daily Value*: Vitamin A 20%;
Vitamin C 15%; Calcium 10%; Iron 30%
Exchanges: 1 1/2 Starch; 1 1/2 Other
Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 3
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Variation
Vary the heat level in chili by adding more or less chili powder or red pepper
sauce. Also, try different brands of red pepper sauce because each has its own
unique flavor and “kick.”
Recipe and photograph provided courtesy of Betty Crocker
� 2008 �/TM General Mills All Rights Reserved
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