Chili with Potato Dumplings

[Mai]

Chili with Potato Dumplings

For the Chili:

1 pound ground sirloin

1 pound ground turkey breast

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

1 small can tomato paste


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 12 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