1 lb. ground beef
1/4 c. chopped green pepper
1 tbsp. minced onion
1 (11 oz.) can chili with beef soup
1 soup can water
1 (8 1/2 oz.) corn bread muffin mix
2 tsp. dried parsley flakes
1 egg
1/3 c. milk

Brown ground beef in skillet. Drain off excess fat. Add green pepper, onion, chili soup, and water. Mix thoroughly and bring to a boil. Combine muffin mix, parsley, egg, and milk; mix until well blended. Drop half the muffin mixture by tablespoons onto the boiling chili to make 4 dumplings. (Bake the remainder of mixture as muffins.) Cover tightly and simmer for 15 minutes. Serve hot.