Tex-Mex Chili with Cornbread Dumplings
Servings: 6 to 8
IngredientsPreparation
  • 2 pounds [900 g] ground beef
  • 1 large onion, diced
  • 1 [11-ounce / 312-mL] mexi-corn kernels, drained
  • 1 [15-ounce / 426-mL] can chili tomatoes
  • 1 sweet red pepper, membrane removed and seeded, diced
  • 1 sweet yellow pepper, membrane removed and seeded, diced
  • 1 [15-ounce / 426-mL] can red beans
  • 1 [8 1/2-ounce / 240-g] box corn muffin mix
  • Stirring, brown ground beef into an al foil skillet onto camp fire rack over hot coals.
  • Drain melted fat.
  • Transfer into an al foil pot.
  • Mix in onion dices, drained mexi-corn kernels, chili tomatoes, sweet red an yellow pepper dices along with red beans.
  • Transfer onto camp fire rack over hot coals; leave chili to simmer for 20 to 25 minutes.
  • Prepare corn muffin mix according to package directions.
  • Drop spoonfuls corn muffin mixture onto chili.
  • Cook covered for 10 minutes more.
  • Uncover and cook for 10 minutes more before serving.