Meatball Chili with Dumplings
Total TimePrep: 20 min. Cook: 50 min.
- 1 large egg, beaten
- 3/4 cup finely chopped onion, divided
- 1/4 cup dry bread crumbs or rolled oats
- 5 teaspoons beef bouillon granules, divided
- 3 teaspoons chili powder, divided
- 1 pound ground beef
- 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 2% milk
- Minced chives, optional
- In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix well. Shape into twelve 1-1/2-in. meatballs. Roll in flour.
- Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs. Cover and cook over low heat, about 20 minutes. Stir in beans.
- Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.
Nutrition Facts1 each: 475 calories, 16g fat (6g saturated fat), 76mg cholesterol, 1523mg sodium, 56g carbohydrate (8g sugars, 7g fiber), 26g protein.
Apr 28, 2014
Delicious! We prefer my original chili recipe, however, but this recipe is wonderful because it gave me the idea to do meatballs in chili. I make large batches of plain meatballs, then freeze them for future use. This allows me another option for the meatballs, it's delicious, and because of the meatballs my son thinks it's more "fun" than traditional chili.
Feb 1, 2014
Great idea! Chili is economical and easy!