Chili and Meatballs with Cornmeal Dumplings

1 lb lean ground beef
3/4 cup onion; chopped fine
1/4 cup dry bread crumbs
1 egg
5 tsp beef instant OR 5 bouillon cubes
3 tsp chili powder
3 Tbs flour
3 stewed tomatoes
1 clove garlic; chopped fine
1/4 tsp ground cumin
1 can kidney beans; undrained
cornmeal dumplings:
1 1/2 cups biscuit mix
1/2 cup yellow cornmeal
2/3 cup milk

In medium bowl, combine meat, 1/4 cup onion, bread crumbs, egg, 3 tsp bouillon and 1 tsp chili powder; mix well. Shape into 1-1/2 inch meatballs; roll in flour. Brown meatballs; drain and set aside.

In crockpot, combine remaining ingredients except beans and dumplings; stir in meatballs. Cover; cook on low setting 8 to 10 hours (high setting for 6 hours).

Stir in beans. Prepare dumplings; drop by spoonfuls onto chili. Cover and cook on high setting 45 to 60 minutes or until dumplings are cooked through.

For the Dumplings: In medium bowl, combine biscuit mix, cornmeal and milk.

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