Yield: 8 servings RECIPE 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 You May Also Like Chutney Chili See More Similar Recipes » DIRECTIONS 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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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.