Real Recipes From Real Home Cooks ®

barbacoa not quite chili with dumplings

Recipe by
Jenny Roberts
knockemstiff, OH

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!

yield 2 serving(s)
prep time 10 Min
cook time 5 Hr
method Stove Top

Ingredients For barbacoa not quite chili with dumplings

  • 1 lb
    ground beef or turkey
  • 1 jar
    barbacoa simmering sauce
  • 1 c
    15 bean soup beans
  • 1 qt
    beef (or other) stock
  • 1 tsp
    red pepper flakes
  • 1/2 c
  • 1/2 c

How To Make barbacoa not quite chili with dumplings

  • 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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