Recipe: 7-Spice Chili with Corn Bread Topping, Chili with Corn Dumplings, Beef and Chili Stew with Cornbread Dumplings - Recipes for Nicole

7-SPICE CHILI WITH CORN BREAD TOPPING
Makes 6 servings

1 pound ground turkey or lean beef
1 jar (16 ounces) Original or Spicy TABASCO brand 7-Spice Chili Recipe
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup water
1 package (12 ounces) corn muffin mix
1 can (7 ounces) whole kernel corn with sweet green and red peppers, drained
1 cup (4 ounces) shredded Cheddar cheese

In large skillet, brown turkey; drain. Stir in TABASCO 7-Spice Chili Recipe, beans and water. Bring to a boil; reduce heat. Simmer 10 minutes.

Divide evenly among 6 (12-ounce) individual ramekins.

Meanwhile, prepare corn muffin mix according to package directions. Stir in corn and cheese until well blended. Pour about 1/2 cup muffin mixture over top of each ramekin.

Bake at 400F 15 minutes or until corn bread topping is golden brown.

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CHILI WITH CORN DUMPLINGS

1 1/2 pounds ground beef
3/4 cup chopped onion
1 (15 to 17 ounce) can whole kernel corn, undrained
1 (16 ounce) can stewed tomatoes, undrained
1 (16 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon minced garlic
1 teaspoon red pepper sauce
1 1/3 cups Bisquick Original baking mix
2/3 cup cornmeal
2/3 cup milk
3 tablespoons chopped fresh cilantro

Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.

Reserve 1/2 cup of the corn. Stir in remaining corn with liquid, tomatoes, tomato sauce, chili powder, garlic salt and red pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Mix baking mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moist. Drop dough by rounded tablespoonfuls onto simmering chili.

Cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes or until dumplings are dry.

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BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS

1 lb fresh poblano chiles, rinsed
1 1/2 lbs beef skirt steaks, trim fat
2 onions, peeled and chopped
2 teaspoons minced or pressed garlic
2 tablespoons tomato paste
2 cups fat-skimmed beef broth
1 1/2 teaspoons dried oregano
1 (10 ounces) package frozen corn
1/4 cup cornstarch
1 1/4 cups yellow cornmeal
1 1/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup thinly sliced green onions, including tops
1 large egg
1 1/4 cups low-fat buttermilk

Place chilies in a 10-by-15-inch pan. Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes. (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.

Peel and discard peels, stems, seeds, and veins. Cut chilies into about 1/2 inch pieces.

Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.

In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.

Add chilies, remaining broth, 2 cups water and oregano. Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork, about 1 hour. Stir in corn.

In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat until mixture boils. Pour stew into a 3-quart casserole (about 9x13 inch).

Preheat oven to 400 degrees.

DUMPLINGS:
In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.

In another bowl, beat egg to blend; mix in buttermilk. Add egg to cornmeal mixture and stir just stir until evenly moistened. Drop 1/4 cup portions evenly over stew.

Bake about 20 minutes, until dumplings are firm and lightly browned.

Spoon portions into bowls, add salt to taste.