1. cook beef and onion in 4 1/2 to 5 quart Dutch oven over medium-high heat, stirring frequently, until beef is brown; drain.
2. Reserve 1/2 cup of the corn for dumplings. Stir remaining corn with liquid, the tomatoes, tamatosauce, chili powder and pepper suce into beef mixture. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes.
3. Meanwhile, make corn Dumpling. Drop dough by rounded tablespoonfuls onto simmering chili. Cover and cook 25 6o 30 minutes or until dumplings are firm when pressed.