Mexican - Spanish, Soups and Stews

Chili And Dumplings

  • ~ Chili (see my recipe)
  • 1 can (15 ounces) Chili beans
  • 1 package (14 ounces) Corn muffin mix
  • 1/2 cup Shreded shar Cheddar cheese

    • Six hours before serving, remove 1 container Chili from freezer (or make fresh); thaw at room temperature just until softened, not warm. Heat chili and beans (with liquid) in large skillet until mixture boils. Reduce theat slightly.

    Prepare muffn mix as directed on package except - decrease milk to 1/2 cup and stir incheese. Drop dough by tablesponfuls onto boiling chili. Cook uncovered over lowheat 10 minutes. Cover tightly; cook 10minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

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