Barbacoa Not Quite Chili With Dumplings Recipes

CHILI AND DUMPLINGS

Steps:

• 1. In a very large skillet or saucepan, over medium heat, saute onions, garlic and green pepper in the butter, until tender. Stir often.
• 2. Add ground beef and cook until completely browned. Stir and chop up the ground beef as it brownes.
• 3. Now add all remaining ingredients and cook until heated through, then lower heat med/low. Stir well. Cover and cook for 1 1/2 hours.
• 4. Now make the dumplings by combining all the dry ingredients in a medium bowl. Then add in the milk, shredded cheddar and beaten egg. Stir until just combined but still lumpy.
• 5. Drop by the spoonful ontop of the chili. Cover and continue to cook for another 25 minutes. This makes about 8 dumplings.
• 6. Spoon into serving bowls and serve warm with more shredded cheddar cheese ontop.

BARBACOA NOT QUITE CHILI WITH DUMPLINGS

Steps:

• 1. Brown and drain your meat.
• 2. Add stock and barbacoa simmer sauce.
• 3. Bring to boil then simmer for one hour or so then add the beans.
• 4. Add red pepper flakes to taste. (I add a bit more to give it a little zing.)
• 5. Bring to boil then let it simmer for several hours, until beans are cooked. The longer you cook it,the more you blend the flavors and the better the house will smell.
• 6. In a bowl, mix the milk and Bisquick to make a dough. (Adjust the amounts to make a consistency that is no longer sticky.)
• 7. With the dough, form small balls (about 1 inch). Squash each ball until it is about 1 1/'2 to 2 inches across and gently drop it on top of the chili.
• 8. Simmer another 20 minutes or so.
• 9. Serve and enjoy!