Meatball chili with dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large egg, beaten 3/4 cup finely chopped onion, divided 1/4 cup dry bread crumbs or rolled oats 5 teaspoons beef bouillon granules, divided 3 teaspoons chili powder, divided 1 pound ground beef 3 tablespoons all-purpose flour 1 tablespoon canola oil 1 can (28 ounces) diced tomatoes, undrained 1 garlic clove, minced 1/2 teaspoon ground cumin 1 can (16 ounces) kidney beans, rinsed and drained
CORNMEAL DUMPLINGS:
1-1/2 cups biscuit/baking mix 1/2 cup yellow cornmeal 2/3 cup 2% milk Minced chives, optional
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Directions: |
Directions:In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix lightly but thoroughly. Shape into twelve 1-1/2-in. meatballs. Roll in flour.
Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs.
Cover and cook over low heat about 20 minutes. Stir in beans.
Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:Prep: 20 min. Cook: 50 min. |
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