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Ground Beef Chili with Cornmeal Dumplings

2 Pounds Lean Ground Beef Or Turkey
1 Medium Onion -- Chopped
1 Medium Green Bell Pepper -- Chopped
2 Cloves Garlic -- Minced
1 10-Oz-Can Mild Enchilada Sauce
1 8-Oz-Can Tomato Sauce
1 6-Oz-Can Pitted Black Olives -- Drained
2 Tablespoons Chili Powder
1 1/2 Teaspoons Salt -- Divided
1 Teaspoon Dried Oregano
1/2 Teaspoon Ground Cumin
2 Cups Sugar
1 Cup Yellow Cornmeal -- Stone ground
4 Ounces Cheddar Cheese, Divided -- Shredded

In large skillet over medium heat, cook ground beef, onion, bell pepper and garlic, stirring often to break up lumps, until meat is no longer pink - about 5 minutes. Drain fat and transfer to slow cooker. Stir in the enchilada sauce, tomato sauce, olives, chili powder, 1 tsp of salt, oregano and cumin.

Cover and cook for 7-8 hours on low. Skim the fat off the surface of the chili.

In heavy-bottomed medium saucepan, bring water and 1/2 tsp salt to boil over medium heat. Gradually whisk in the cornmeal. Reduce the heat to low and cook, whisking constantly until very thick, about 1 minute.

Drop the cornmeal mixture by tablespoons onto the chili. Increase the heat to high and cook, covered, until the dumplings are cooked through, about 15 minutes. Sprinkle the dumplings with the cheese and serve immediately.

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