Chili with Corn Dumplings

WOW is all I can say. I've had all sort of dumplings but goodness gracious, these have got to be the best I've had in oh....forever.

Corn Dumplings, with real corn and cilantro. YUMMY!

Another winner from the Gooseberry Patch cookbook.

Chili with Corn Dumplings
Credit: Gooseberry Patch Cookbook

4 1/2 lbs ground beef
2 1/4 c. chopped onion
3 (15 oz.) cans corn, undrained and dividided
3 (14 1/2 oz.) cans stewed tomatoes
3 (15 oz.) cans tomato sauce
1 T. hot pepper sauce
6 T. chili powder
1 T. garlic, minced
1 1/3 c. biscuit baking mix
2/3 c. cornmeal
2/3 c. milk
3 T. fresh cilantro, chopped

Brown ground beef and onion in a Dutch oven over medium heat; drain. Set aside 1 1/2 cups corn; stir remaining corn with liquid, tomatoes, sauces, chili powder and garlic into beef mixture.

Bring to a boil. Reduce heat; cover and simmer 15 minutes. Combine baking mix and cornmeal in a medium bowl; stir in milk, cilantro and reserved corn just until moistened.

Drop dough by rounded tablespoonfuls onto simmering chili.

Cook over low heat, uncovered, 15 minutes. Cover and cook 15 to 18 more minutes or until dumplings are dry on top. Serves 10.

*I halved the recipe since the amount would be way too much for our family of 4, it still made a HUGE pot and I'll have plenty of leftover chili for weekday lunches*