Chili with Potato Dumplings

Chili with Potato Dumplings
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-qt. 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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