Chili with Corn Dumplings

This chili comes together quickly. Especially since I have no need to rehydrate my ground beef or onion before mixing. It cuts down on my prep time and my think ahead time. This is my husbands favorite chili.

  • 3 cups Freeze Dried Ground Beef, not reconstituted
  • ¾ cups Dehydrated Onion, not reconstituted
  • 2 15-oz. cans  Whole Kernal Corn, undrained
  • 2 15-oz. cans Diced Tomatoes, undrained
  • 2 8-oz. cans Tomato Sauce
  • 4 Tablespoons Chili Powder
  • 1 ⅓ cups Whole Wheat Baking Mix
  • ⅔ cup Cornmeal
  • ⅔ cup Milk
Reserve 1/2 cup of the Corn from your canned corn, set aside. Stir remaining Corn with liquid, Tomatoes, Tomato Sauce, Chili powder, Freeze Dried Ground Beef and Onion. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Mix Whole Wheat Baking Mix and Cornmeal. Stir in Milk and reserved 1/2 cup Corn just until moistened.

Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

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