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Chili with Corn Dumplings

1 1/2 pounds ground beef
3/4 cup chopped onion
1 (15 to 17 ounce) can whole kernel corn, undrained
1 (16 ounce) can stewed tomatoes, undrained
1 (16 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon minced garlic
1 teaspoon red pepper sauce
1 1/3 cups Bisquick Original baking mix
2/3 cup cornmeal
2/3 cup milk
3 tablespoons chopped fresh cilantro

Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.

Reserve 1/2 cup of the corn. Stir in remaining corn with liquid, tomatoes, tomato sauce, chili powder, garlic salt and red pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Mix baking mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moist. Drop dough by rounded tablespoonsful onto simmering chili. Cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes or until dumplings are dry.

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