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Ground Beef Chili with Cornmeal Dumplings

Don't eat out again! Skip the restaurant and make this beef chili recipe on cold nights to warm you up! The cornmeal dumplings are a bonus to this great ground beef recipe.

  • 2 pounds lean ground beef or turkey
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 10 ounce can mild enchilada sauce
  • 8 ounce can tomato sauce
  • 6 ounce can pitted black olives, drained
  • 2 tablespoons chili powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 cups water
  • 1 cup yellow cornmeal
  • 4 ounces cheddar cheese, shredded
  1. In large skillet over medium heat, cook ground beef, onion, bell pepper, and garlic.  Stir often to break up lumps until meat is no longer pink (about 5 minutes).
  2. Drain fat and transfer to slow cooker.
  3. Stir in in the enchilada sauce, tomato sauce, olives, chili powder, 1 teaspoon of salt, oregano, and cumin.
  4. Cover and cook for 7 to 8 hours on low setting.
  5. Skim the fat off the surface of the chili.
  6. In heavy bottomed medium saucepan, bring water and 1/2 teaspoon salt to boil, over medium heat.
  7. Gradually whisk in the cornmeal.
  8. Reduce the heat to low and cook.  Whisk constantly until very thick, about 1 minute.
  9. Drop the cornmeal mixture by tablespoons onto the chili.  Increase the heat to high and cook, covered, until the dumplings are cooked through (about 15 minutes).
  10. Sprinkle the dumplings with the cheese and serve.

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