Meatball Chili with Dumplings Recipe

Meatball Chili with Dumplings Recipe photo by Taste of Home

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My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana

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Meatball Chili with Dumplings Recipe

Prep: 20 min. Cook: 1-1/4 hours

Yield: 6 Servings

20 75 95

Ingredients

1 pound ground beef
3/4 cup finely chopped onion, divided
1/4 cup dry bread crumbs or rolled oats
1 egg
5 teaspoons beef bouillon granules, divided
3 teaspoons chili powder, divided
3 tablespoons all-purpose flour
1 tablespoon canola oil
1 can (28 ounces) diced tomatoes, undrained
1 garlic clove, minced
1/2 teaspoon ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
CORNMEAL DUMPLINGS:
1-1/2 cups biscuit/baking mix
1/2 cup yellow cornmeal
2/3 cup milk

Directions

In a large bowl, combine beef, 1/4 cup onion, bread crumbs, egg, 3 teaspoons bouillon and 1 teaspoon chili powder. Shape into twelve 1-1/2 in. meatballs. Roll in flour.
Heat oil in a skillet; brown meatballs. Drain on paper towels. Meanwhile, in a large saucepan, combine the tomatoes, garlic, cumin, and remaining onion, bouillon and chili powder. Add meatballs. Cover and cook over low heat for 1 hour. Add the beans.
For dumplings, combine all ingredients. Drop by spoonfuls into chili; cook on low, uncovered, for 10 minutes. Cover and cook 10-12 minutes longer. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 475 calories, 16 g fat (6 g saturated fat), 76 mg cholesterol, 1,523 mg sodium, 56 g carbohydrate, 7 g fiber, 26 g protein.

Originally published as Meatball Chili with Dumplings in Country Ground Beef , p83