Chili with Tortilla Dumplings Recipe

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Chili with Tortilla Dumplings Recipe
Chili with Tortilla Dumplings Recipe photo by Taste of Home
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Chili with Tortilla Dumplings Recipe

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

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

Nutritional Facts

1 cup: 339 calories, 12g fat (5g saturated fat), 56mg cholesterol, 796mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 28g protein.

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

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Lou1954 User ID: 8681064 240692
Reviewed Dec. 31, 2015

"I tried this recipe on Christmas Eve. My family devoured it. I made it again two days later for my husband and myself. All I can say is that this is the best recipe for chilli that I have ever made."

MY REVIEW
molly19_55 User ID: 5809475 200644
Reviewed Mar. 23, 2011

"I've made this 5x since finding the recipe. My teen n her friends gobble this up!!"

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