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Title: Chili with Potato Dumplings (Country Woman)
Categories: Soup Ground Poultry Chili Bean
Yield: 8 Servings
1 | lb | Ground beef |
1 | lb | Ground turkey |
1/2 | c | Chopped onion |
1 | cn | (15 1/2 oz) kidney beans, rinsed and drained |
1 | cn | (15 1/2 oz) mild chili beans undrained |
1/2 | c | Chopped green pepper |
4 | ts | Chili powder |
1 | ts | Salt |
1 | ts | Paprika |
1 | ts | Cumin seed |
1/2 | ts | Garlic salt |
1/2 | ts | Dried oregano |
1/4 | ts | Crushed red pepper flakes |
3 | c | Tomato-vegetable juice (V-8) |
DUMPLINGS | ||
1 | c | Mashed potato flakes |
1 | c | Flour |
1 | tb | Minced fresh parsley |
2 | ts | Baking powder |
1/2 | ts | Salt |
1 | c | Milk |
1 | Egg, beaten |
: In a 5 qt. Dutch oven, cook beef, turkey and onion until meat is browned; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.
: In a medium bowl, combine the first 5 dumpling ingredients. Add milk and egg; stir just until moistened. Let rest for 3 minutes. Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Makes 8 servings (2 quarts).
: Country Woman magazine, Sept/Oct 1995. Recipe by Shirley Marshall. : Typos by Sandi Cutright, 11-95.
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