Chili with Potato Dumplings

By Coppermouse

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

Preparation

Step 1

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.