Chili with Potato Dumplings |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Meet the Cook: Now that my husband has retired - we have two grown sons - we eat out a lot. If we stay home, though, he asks if we are going to have this chili! I've been making it, with a few ingredients added or changed , most of my married life. -Shirley Marshall, Michigantown, Indiana Ingredients:
1 pound ground beef |
1 pound ground turkey |
1/2 cup chopped onion |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) mild chili beans, undrained |
1/2 cup chopped green pepper |
4 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon paprika |
1 teaspoon cumin seeds |
1/2 teaspoon garlic salt |
1/2 teaspoon dried oregano |
1/4 teaspoon crushed red pepper flakes |
3 cups v8 juice |
dumplings: |
1 cup mashed potato flakes |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon minced fresh parsley |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1 egg, beaten |
Directions:
1. In a Dutch oven, cook the beef, turkey and onion until meat is no longer pink; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
2. In a large bowl, combine the first five dumpling ingredients. Add milk and egg; stir just until moistened. Let stand for 3 minutes.
3. Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Yield: 8 servings (2 quarts).
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