Chili with Cornbread Dumplings

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Shallots

  Raw

  5 tbsp chopped or 50g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tbsp or 0.7g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 can or 760g

• Kidney beans

  All types, mature seeds, canned

  1 ⅔ cup or 427g

• Tomato sauce

  No salt added

  ½ cup or 123g

• Pace diced green chilies

  Campbell soup company

  ½ cup or 120g

• Original Pancake & Baking Mix, dry

  Bisquick

  1 ⅓ cup or 159g

• Cornmeal

  Whole-grain, yellow

  ⅓ cup or 41g

• Cheddar cheese

  4 tbsp, shredded or 28g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Whole milk

  3.25% milkfat, with added vitamin D

  4 fl oz or 122g

Directions

1. Heat a skillet over medium-high heat. Cook the beef until browned, then add the shallots and garlic, cooking until soft.
2. Add the chili powder, cumin, and cayenne pepper. Stir in the diced tomatoes, kidney beans, tomato sauce, and diced green chilies. Mix well.
3. Bring to a boil, then cover and reduce to a simmer.
4. For the dumplings, combine the baking mix, cornmeal, cheese, cumin, and chili powder. Gradually add milk until just moistened. Drop spoonfuls of the mixture into the chili and sprinkle with paprika.
5. Simmer for 30 minutes or until the dumplings are cooked through. Serve and enjoy!

Similar Foods

• Cornbread With Corn Casserole
• Kale Caesar Salad with Cornbread Bits
• Vegan Dill Stew with Rosemary Dumplings
• Cantaloupe with Feta & Pepper
• Beef Chili with Beans
• Peppered Steaks with Mushrooms