Spicy Chili with Sour Cream Dumplings

1 pound ground beef

1 cup chopped onion

2 cloves garlic -- crushed

2 teaspoons chili powder

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 can stewed tomatoes -- undrained (16 oz.)

1 can kidney beans -- undrained (15 1/2

-- Oz.) 1 can tomato sauce -- (15 oz.)

1 can chopped green chilies -- undrained (4 oz.)

1/4 cup sour cream

1/4 cup milk

1 1/4 cups Bisquick baking mix

Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef i s brown; drain.

Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans, toma to sauce and green chilies.

Heat to boiling, stirring frequently; reduce heat. Cover and simmer, stirring occasionally, 1 hour.

Mix sour cream and milk in medium bowl until smooth. Mix in baking mix until soft dough forms.

Drop dough by 6 spoonfuls onto hot chili. Cook uncovered over low heat 10 min

utes. Cover and cook 10 minutes longer.

Sprinkle with snipped parsley if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98