Ingredients
1 large egg, beaten3/4 cup finely chopped onion, divided1/4 cup dry bread crumbs or rolled oats5 teaspoons beef bouillon granules, divided3 teaspoons chili powder, divided1 pound ground beef3 tablespoons all-purpose flour1 tablespoon canola oil1 can (28 ounces) diced tomatoes, undrained1 garlic clove, minced1/2 teaspoon ground cumin1 can (16 ounces) kidney beans, rinsed and drainedCORNMEAL DUMPLINGS:1-1/2 cups biscuit/baking mix1/2 cup yellow cornmeal2/3 cup 2% milkMinced chives, optional
Preparation
In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix lightly but thoroughly. Shape into twelve 1-1/2-in. meatballs. Roll in flour.
Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans.
Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.
