Corn Stew With Blue Dumplings

For the Stew:

2 tbs bacon drippings
1 1/2 lb ground beef or goat meat
1 medium onion-chopped
1 green bell pepper-chopped
1 tbs ground New Mexico red pepper
4 cups corn kernels
1 small zucchini
1 small yellow squash
4 cups water
2 tbs whole wheat flour
salt to taste

For the Blue Dumplings:

2 cups blue cornmeal
2 tsp baking powder
2 tbs bacon drippings
1/2 tsp salt
2/3 cup milk

Making the Stew:

     Heat bacon drippings over medium-high heat in a large stew-pot or Dutch oven. Add the meat and sauté until lightly browned. Stir in onion, pepper and ground chili. Sauté until onion is translucent, 3-4 minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium-low and simmer 30-40 minutes, until meat and vegetables are tender. 

     Then, in a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened. Add the dumplings to the stew during the last 15 minutes of cooking time.

Making the Dumplings:

     In a mixing bowl combine cornmeal, baking powder, bacon drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking.

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