Chili with Tortilla Dumplings Recipe

Chili with Tortilla Dumplings Recipe photo by Taste of Home

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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

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Chili with Tortilla Dumplings Recipe

Prep: 20 min. Cook: 1 hour

Yield: 6-8 Servings

20 60 80

Ingredients

2 pounds ground 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

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.
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).

Nutritional Facts 1 serving (1 cup) equals 339 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 796 mg sodium, 30 g carbohydrate, 5 g fiber, 28 g protein.

Originally published as Chili with Tortilla Dumplings in Country Woman January/February 1996, p29