Tuesday, April 9, 2013

# Post # Recipes

Quick Cowboy Chili with Corn Dumplings

It's Too Yummy Tuesday!

Stay tuned below for a link to a giveaway and more awesome recipes!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

I haven't done a chili in quite a while, and since I'm busy writing about Zane and Jayson, two spicy-hot cowboys starring in book 6 of the Lone Wolves of Shay Falls series, they inspired me to post this recipe. 



QUICK COWBOY CHILI WITH CORN DUMPLINGS  


Do you like dipping things into chili? I almost always serve chili with corn or tortilla chips, tortillas, hunks of warm bread, or corn bread to soak up the juice. This recipe has dumplings dropped right in! 

For healthier substitutions, use Smart Balance spray instead of oil, ground chicken or turkey in place of the beef, egg substitute (1/2 cup generally equals 2 eggs), and reduced fat cheese/sour cream.

2 tbsp. oil
1 onion, diced
3 cloves garlic, minced
2 lbs. lean ground beef
2 tbsp. flour
1-2 tbsp. chili powder
1 tsp. dried oregano leaves
1/2 tsp. ground cumin
1 (28 oz.) can diced tomatoes in juice
1 (7 oz.) can diced green chilies
salt and pepper
2 c. shredded Cheddar cheese
2 eggs
1/3 c. sour cream
1 (8 1/2 oz.) pkg. corn muffin mix
1 (12 oz.) can whole kernel corn, drained

Directions

Heat oil in large skillet. Saute onion until soft, about 5 minutes; add garlic and saute around 1 minute more. Add ground beef and cook until well browned. Drain off fat.
Combine flour, chili powder, oregano and cumin in small bowl and sprinkle evenly over meat mixture. Cook mixture, stirring, 20-30 seconds longer. Stir in tomatoes and green chilies, season to taste with salt and pepper. Transfer mixture to 13 x 9 inch baking dish and sprinkle with cheese. Set aside.

Beat eggs with sour cream just to blend. Add to corn muffin mix and stir just until dry ingredients are moistened. Fold in drained corn. Drop by rounded spoonfuls on top of casserole, spacing evenly. Bake at 375 degrees for 30-35 minutes, or until corn dumplings are beginning to brown and sauce is bubbling. Remove from oven and let stand about 10 minutes before serving. 



Special Giveaway!

Author Lisa Renee Jones has decided to feature recipes on her blog all during the month of April. If you stop by and post a comment mentioning that you were referred by jroseallister.com, you'll be entered in a prize drawing. Even better, if you win, I win too! So I hope you'll check out her quick and easy recipes and get your name in the drawing. Good luck!

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