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Meatball chili with dumplings Recipe

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This recipe for Meatball chili with dumplings is from Sissy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep: 20 min. Cook: 50 min.

 

 

 

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