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Submitted by: Tanya Graham from Lawrenceville, GA
Originally shared on the web 11/30/2020

4-1⁄2 lbs. ground beef
2-1⁄4 c. onion, chopped
3 15-oz. cans corn, divided
3 14-1⁄2 oz. cans stewed tomatoes
3 15-oz. cans tomato sauce
1 T. hot pepper sauce
6 T. chili powder
1 T. garlic, minced
1-1⁄3 c. biscuit baking mix
2⁄3 c. cornmeal
2⁄3 c. milk
3 T. fresh cilantro, chopped

Brown ground beef and onion in a Dutch oven over medium heat; drain. Set aside 1-1⁄2 cups corn; stir remaining corn with liquid, tomatoes, sauces, chili powder and garlic into beef mixture. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Combine baking mix and cornmeal in a medium bowl; stir in milk, cilantro and reserved corn just until moistened. Drop dough by rounded tablespoonfuls onto simmering chili. Cook over low heat, uncovered, 15 minutes. Cover and cook 15 to 18 more minutes or until dumplings are dry on top. Makes 10 servings.