Easy Chili with Corn Dumplings

A tasty dinner that will fill you up and keep you warm on a cold night or early morning.

1/2 cup cornmeal: med. ground
1 1/2 cup Bisquick
3/4 cup milk

2 ears sweet corn boiled
2 cans 8oz chili: spicy, medium, OR mild
1 can 15 oz. tomato sauce
2 chicken breasts cooked and shredded
1 cup shredded cheddar cheese

Place the chicken and tomato sauce in a Crock-Pot on low, (stovetop cooking will allow for faster cook time). As the mixture is rising to a boil you may cut the kernels off the corn. Once boiling, add the chili, corn, and half the cheese. Cook covered for 1 hour.

In a separate bowl mix all other ingredients, except cheese. Mix until a soft, but slightly sticky dough forms. (If dough is too sticky add flour or more Bisquick 1tbs. at a time). Keep refrigerated until chili has cooked for 1 hour. Once chili is heated through, spoon the cornmeal on top of the chili, about 10-12 cakes, depending on desired size. Cook uncovered for 20 minutes, then covered for 30-45 min. Dumplings should be bread-like and not sticky when fully cooked.

Top with remaining cheese and sour cream if desired. Serve hot and enjoy.