1. Cook beef and onion in 4-quart 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 and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
3. Heat chili to boiling. Drop dough by rounded tablespoonfuls onto chili reduce heat to low. Cook uncovered 10 minutes. Cover and cook about 10 minutes longer
or until dumplings are dry.
HIGH ALTITUDE (3500 to 6500 feet): After dropping dough onto chili, cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes longer or until dumplings are dry.
NUTRITION FACTS: 1 Serving: Calories 515 (Calories from Fat 200) Fat 22g (Saturated 8g) Cholesterol 65mg Sodium 1310mg Carbohydrate 56g (Dietary Fiber 6g) Protein 29g % DAILY VALUE: Vitamin A 22% Vitamin C 24% Calcium 12% Iron 28% DIET EXCHANGES: 3 Starch 2 High-Fat Meat 2 Vegetable 1 Fat
BETTY'S TIP: Feel free to use either white or yellow cornmeal to make this mildly spicy main dish. You can also use 2 cups of frozen corn instead of the canned corn.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chili with Corn Dumplings recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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