In a large saucepan or Dutch oven, cook ground beef, onion, bell pepper,
    and garlic until meat is brown and onion is tender. Drain fat. Stir in chili
    powder, cumin, salt and black pepper and cook for 1 minutes. Add the
    beans, undrained tomatoes, tomato sauce, water. Bring to boiling; reduce
    heat. Simmer, uncovered, for 5 minutes. Drop Cheesy Cornmeal
    Dumplings by tablespoonfuls onto simmering chili. Cover and simmer about
    20 minutes more or until a wooden pick inserted into dumpling comes out
    clean.

    Cheesy Cornmeal Dumplings
    1/2 cup all-purpose flour
    1/2 cup (2 ounces) shredded cheddar cheese
    1/3 cup yellow cornmeal
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    1 large egg, beaten
    2 tablespoons milk
    2 tablespoons vegetable oil

    In a medium mixing bowl stir together the flour, cheese, cornmeal, baking
    powder, salt and pepper. Combine egg, milk and oil; add to flour mixture.
    Stir with a fork just until combined.

    Makes 4 servings.