Title: Chili with Potato Dumplings (Country Woman)
Categories: Soup Ground Poultry Chili Bean
Yield: 8 Servings

1	lb	Ground beef
1	lb	Ground turkey
1/2	c	Chopped onion
1	cn	(15 1/2 oz) kidney beans, rinsed and drained
1	cn	(15 1/2 oz) mild chili beans undrained
1/2	c	Chopped green pepper
4	ts	Chili powder
1	ts	Salt
1	ts	Paprika
1	ts	Cumin seed
1/2	ts	Garlic salt
1/2	ts	Dried oregano
1/4	ts	Crushed red pepper flakes
3	c	Tomato-vegetable juice (V-8)
DUMPLINGS
1	c	Mashed potato flakes
1	c	Flour
1	tb	Minced fresh parsley
2	ts	Baking powder
1/2	ts	Salt
1	c	Milk
1		Egg, beaten

: In a 5 qt. Dutch oven, cook beef, turkey and onion until meat is browned; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

: In a medium bowl, combine the first 5 dumpling ingredients. Add milk and egg; stir just until moistened. Let rest for 3 minutes. Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Makes 8 servings (2 quarts).

: Country Woman magazine, Sept/Oct 1995. Recipe by Shirley Marshall. : Typos by Sandi Cutright, 11-95.

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