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Chili With Potato Dumplings (Country Woman) poultry, soups, chili, groundmeat, beans 1 lb ground beef 1 lb ground turkey 1/2 cup chopped onion 1 can (15 1/2 oz) kidney beans, rinsed a; nd drained 1 can (15 1/2 oz) mild chili beans undra; ined 1/2 cup chopped green pepper 4 teaspoon chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon cumin seed 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 3 cup tomato-vegetable juice (v-8) ----DUMPLINGS---- 1 cup mashed potato flakes 1 cup flour 1 tablespoon minced fresh parsley 2 teaspoon baking powder 1/2 teaspoon salt 1 cup 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. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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