Chunky Venison Chili with Dumplings

Serves: 6
Total Calories: 375


2 cups venison, cut into 1/2-inch cubes
1 cup water
1 (15-ounce) can tomato sauce
1 (1 3/4-ounce) package chili seasoning mix
1 (15-ounce) can black beans, undrained
1 (8-ounce) can kidney beans, undrained
1 (8-ounce) can whole-kernel corn, undrained
Quick Dumplings
Tabasco to taste
1 Salt and pepper to taste
1/2 cup shredded Cheddar cheese
Quick Dumplings:
1 1/2 cups Original Bisquick®
1/2 cup yellow cornmeal
2/3 cup whole milk
1/2 teaspoon sugar


Mix venison, water, tomato sauce, and seasoning mix in a 4-quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring constantly. Stir in beans and corn. Prepare Quick Dumplings. Heat chili to boiling; reduce heat to low. Drop 12 spoonfuls dumplings into the hot chili. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Season to taste. Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted.

Quick Dumplings:
Mix all ingredients until soft dough forms. Roll out and cut into 1x2-inch rectangles.

Nutritional Facts:

Serves: 6
Total Calories: 375
Calories from Fat: 93

This Chunky Venison Chili with Dumplings recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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