Meatball Chili With Dumplings

1. 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 well. Shape into twelve 1-1/2-in. meatballs. Roll in flour.

2. 2

   Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Meanwhile, in a large saucepan, combine the tomatoes, garlic and cumin with the remaining onion, bouillon and chili powder. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans.

3. 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.

* Per serving · 4 servings · Values may vary.