BARBACOA NOT QUITE CHILI WITH DUMPLINGS
During the Corona isolation, I went to make chili and found that I just didn't have the things I needed... chili beans, for instance. I scanned the cupboards until I found some inspiration. This turned out really great! I hope you enjoy this as much as we do. Let me know what you think and what variations you make!
Provided by Jenny Roberts
Categories Chili
Time 5h10m
Number Of Ingredients 7
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!
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