Meatball Chili With Dumplings

• 1 large egg, beaten
• 3/4 cup finely chopped onion, divided
• 1/4 cup dry bread crumbs or rolled oats
• 5 teaspoons beef bouillon granules, divided
• 3 teaspoons chili powder, divided
• 1 pound ground beef
• 3 tablespoons all-purpose flour
• 1 tablespoon canola oil
• 1 can (28 ounces) diced tomatoes, undrained
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-1/2 cups biscuit/baking mix
• 1/2 cup yellow cornmeal
• 2/3 cup 2% milk
• Minced chives, optional

1. In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix well. Shape into twelve 1-1/2-in. meatballs. Roll in flour.
2. Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Meanwhile, in a large saucepan, combine the tomatoes, garlic and cumin with the remaining onion, bouillon and chili powder. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans.
3. Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.

egg, onion, bread crumbs, beef bouillon granules, chili powder, ground beef, allpurpose, canola oil, tomatoes, garlic, ground cumin, kidney beans, biscuitbaking, yellow cornmeal, milk, chives

Taken from www.tasteofhome.com/recipes/meatball-chili-with-dumplings/ (may not work)