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Chili and Meatballs with Cornmeal Dumplings

1 Lb Lean ground beef
3/4 C Onion -- chop fine
1/4 C Dry bread crumbs
1 Egg
5 Ts Beef instant or 5 C Bouillon
3 Ts Chili powder
3 Tb Flour
3 Stewed tomatoes
1 Cl Garlic -- chop fine
1/4 T Ground cumin
1 Cn Kidney beans -- undrained

Cornmeal dumplings:
1 1/2 C Biscuit mix
1/2 C Yellow cornmeal
2/3 C Milk


In medium bowl, combine meat, 1/4 c onion, bread crumbs, egg, 3 ts bouillon and 1 ts chili powder; mix well. Shape into 1-1/2" meatballs; roll in flour. Brown meatballs; drain and set aside. In slow cooker, combine remaining ingredients except beans and dumplings; stir in meatballs. Cover; cook on low setting 8 to 10 hours (high setting for 6 hours). Stir in beans. Prepare dumplings; drop by spoonfuls onto chili. Cover and cook on high setting 45 to 60 minutes or until dumplings are cooked through.

DUMPLINGS-In medium bowl, combine biscuit mix, cornmeal and milk.

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