Chili & Meatballs with Cornmeal Dumplings
Submitted by rickster
Hearty crockpot chili loaded with homemade beef meatballs, kidney beans, tomatoes, and fluffy cornmeal dumplings cooked right on top for stick-to-your-ribs comfort.
YIELD
6 servingsPREP
10 minCOOK
6 hrsREADY
6 hrsThis is chili that eats like a full meal: tender beef meatballs bobbing in spicy tomato broth, then crowned with golden cornmeal dumplings that steam to perfection right in the pot.
The meatballs add heft while staying incredibly moist from the slow simmer.
It’s the kind of one-pot wonder that warms you from the inside out.
Kitchen Tips
- Roll meatballs the same size for even cooking, a cookie scoop helps
- Don’t lift the lid while dumplings cook or they’ll be dense instead of fluffy
- Make the chili base ahead and freeze, then add fresh dumplings when reheating
Ingredients
Directions
In medium bowl, combine meat, ¼ cup onion, bread crumbs, egg, 3 teaspoons bouillon and 1 teaspoon chili powder; mix well.
Shape into 1½ inch meatballs; roll in flour.
Brown meatballs; drain and set aside. In crockpot, 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 spoonsful 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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