- For the Chili:
- 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 seed
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3 cups V-8 juice
- For the 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 5 quart Dutch oven over medium heat, cook 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 bowl, combine the first five dumpling ingredients. Stir in milk and egg just until moistened. Let rest for 3 minutes.
Drop by tablespoonfuls onto simmering chili. Cover and cook for 15 minutes.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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