Chili with Tortilla Dumplings |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Meet the Cook: Down here in Texas, we've always enjoyed Southwestern cooking. This chili is a special favorite - I've prepared it for a crowd and just the two of us, too. My husband and I have three sons and three grandchildren. -Shirley Logan, Houston, Texas Ingredients:
2 pounds ground turkey or beef |
1 medium onion, chopped |
2 garlic cloves, minced |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (28 ounces) diced tomatoes, undrained |
1 can (14-1/2 ounces) chicken broth |
2 to 3 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
4 flour tortillas (7 inches) |
Directions:
1. In a large saucepan, cook the beef, onion and garlic over medium heat until beef is not longer pink; drain. Add the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
2. Halve each tortilla and cut into 1/4 in. strips. Gently stir into soup; cover and simmer for 8-10 minutes or until tortillas are softened. Serve immediately. Yield: 6-8 servings (2-1/4 quarts).
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