ingredients

  • 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

directions

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.

Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4946

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.