Chunky Chili Stew With Cornbread Dumpling
2 lbs. beef round steak
1/4 c. vegetable oil
1 med. onion, chopped
1 small green pepper, chopped
1 clove garlic, minced or pressed OR 1/8 tsp. garlic powder
2 (16 oz.) cans whole tomatoes, coarsely chopped
1 (15 oz.) can hominy, drained
1 (4 oz.) can diced green chilies, drained
2 (10 3/4 oz.) cans beef broth
1/3 c. pepper jelly
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. salt
1/2 tsp. red pepper, crushed
DUMPLINGS:
1/3 c. all-purpose flour
1/4 c. yellow cornmeal
1 tsp. baking powder
Dash of salt
Dash of pepper
1 egg white, beaten
2 tbsp. milk
1 tbsp. cooking oil
In a small mixing bowl, stir together flour, cornmeal, baking powder, salt and pepper. In a medium mixing bowl, combine egg white, milk and oil. Add to flour mixture, stir with a fork just until combined. Trim meat and cut into small thin strips, 1 1/2 x 1/8 inches. Heat oil in 5 quart sauce pot or Dutch oven. Add meat and brown evenly. Add onion, green pepper and garlic. Saute 1 to 2 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 45 to 60 minutes, stirring occasionally. Drop dumplings onto boiling stew. Cover and continue cooking over medium heat 30 minutes. Do not lift cover as dumplings cook.
Serve this chili with bean and butter bread, Family favorite.
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Dorie
http://groups.yahoo.com/group/DoriesRecipesBox/
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