Chili with Cornbread Dumplings

Ingredients

• Beef, grass-fed

  Ground, raw

  16 oz or 454g

• Shallots

  Raw

  5 tbsp chopped or 50g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tbsp or 0.7g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 can or 760g

• Kidney beans

  All types, mature seeds, canned

  1 ⅔ cup or 427g

• Tomato sauce

  Canned, with tomato tidbits

  ½ can, 15 oz (303 x 406) or 213g

• Pace diced green chilies

  Campbell soup company

  ½ cup or 120g

• Original Pancake & Baking Mix, dry

  Bisquick

  1 ⅓ cup or 159g

• Cornmeal

  Whole-grain, white

  ⅓ cup or 41g

• Cheddar cheese

  ¼ cup, shredded or 28g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Whole milk

  3.25% milkfat, with added vitamin D

  4 fl oz or 122g

Directions

1. Heat a skillet over medium-high heat. Cook beef until browned throughout; add onions and garlic, and cook until soft.
2. Add chili powder, cumin, cayenne, stir in diced tomatoes, beans, tomato sauce, and diced green chilies. Mix well.
3. Bring to boil, cover, and reduce to a simmer.
4. Make dumplings: stir together bisquick, cornmeal, cheese, cumin, and chili powder. Add milk last (just until moistened). Drop dumplings into chili. Sprinkle with paprika
5. Simmer 30 minutes until dumplings are cooked through. Enjoy!