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Title: Chili with Potato Dumplings (Country Woman)
Categories: Soup Ground Poultry Chili Bean
Yield: 8 Servings

1lbGround beef
1lbGround turkey
1/2cChopped onion
1cn(15 1/2 oz) kidney beans, rinsed and drained
1cn(15 1/2 oz) mild chili beans undrained
1/2cChopped green pepper
4tsChili powder
1tsSalt
1tsPaprika
1tsCumin seed
1/2tsGarlic salt
1/2tsDried oregano
1/4tsCrushed red pepper flakes
3cTomato-vegetable juice (V-8)
DUMPLINGS
1cMashed potato flakes
1cFlour
1tbMinced fresh parsley
2tsBaking powder
1/2tsSalt
1cMilk
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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