Ingredient

• 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

Direction

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 lightly but thoroughly. 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. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. 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.