Cooking Thursday - September 30

Won't you join me and share with us one of your new recipes, or an old family favorite, you can even throw in a recipe for homemade soaps or detergents (just remember to specify).

For the guidelines, you can go here.

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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.