30 ounces (2 cans) spicy chili beans in sauce, undrained
1 can (8-15 ounces) whole kernal corn, undrained (can sub 1 cup frozen corn)
1 1/2 cups Bisquick
1/2 cup cornmeal
2/3 cup milk
1/2 cup shredded cheddar cheese
Instructions
Cook chicken in a medium stock pot. Add tomato sauce and heat to boiling. Reduce heat, cover and simmer for 5 minutes, stirring occassionally. Stir in beans and corn. Heat to boiling, then reduce heat to low.
Mix Bisquick, cornmeal and milk until soft dough forms. Drop dough by spoonfuls onto hot chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted.
Originally Submitted
10/27/2010
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