Chili with Potato Dumplings
This was very good. It tends to soak up the juices as it sits so
best if eaten right away. I just added a little juice to give it more
liquid when reheating. This is a blue ribbon recipe.
Recipe By : Shirley Marshall, Michigantown, Indiana
Serving Size : 8 Preparation Time:
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 pound ground beef
1 pound ground turkey
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 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
In a Dutch oven or large soup kettle, cook beef, turkey and onion until
meat is browned; drain. Add 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 rest for 3 minutes. Drop by tablespoonfuls into
simmering chili. Cover and cook for 15 minutes.
Recipe Author: Shirley Marshall, Michigantown, Indiana
Recipe Source: Taste of Home's Big Book of Soup
Author Note: 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.
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