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Chili with Potato Dumplings Recipe

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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

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8 Servings
Prep: 25 min. Cook: 55 min.

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 all-purpose flour
1 tablespoon minced fresh parsley
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten

Directions

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.
In a large bowl, combine the first five dumpling ingredients. Add milk and egg; stir just until moistened. Let stand for 3 minutes. Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 449 calories, 16 g fat (6 g saturated fat), 97 mg cholesterol, 1,333 mg sodium, 45 g carbohydrate, 7 g fiber, 30 g protein.

Chili with Potato Dumplings published in Country Woman September/October 1995, p31

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