by Millie Bentley
Greetings. Fall weather is upon us and so let us get to the kitchen for this recipe that can be used with ground moose. I came across a recipe I’d clipped and tried some years back. It was delicious, but for some reason I just put it away and forgot about it. It’s a good anytime recipe, but seems like a good winter falltime comfort recipe. Give it a try – it may become a favorite recipe for your family.
Chili and Potato Dumplings
CHILI
2 tablespoons olive oil
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 pounds lean ground beef (or a combination of ground turkey or caribou or moose)
1 medium onion, chopped
½ cup chopped green pepper
1 teaspoon salt
1 teaspoon paprika
½ teaspoon garlic salt
½ teaspoon oregano, dried
½ teaspoon crushed dried red pepper flakes
1 can (16 oz.) kidney beans, drained and rinsed
1 can (16 oz.) mild chili beans, undrained
3 cups V8 juice
In a large Dutch oven, sauté chili powder, cumin and cumin seeds in olive oil for about 3 minutes. Add ground beef and onion; sauté until meat is no longer pink. Add remaining ingredients; bring to a boil, then reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Meanwhile prepare dumplings.
DUMPLINGS
1 cup dry mashed potato flakes
1 cup all purpose flour
1 tablespoon minced fresh parsley (or 1 teaspoon dried)
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 egg, beaten
Place first five ingredients in a bowl; mix well with a wire whip. Add milk and egg and stir until just moistened. Let rest about 5 minutes and then drop by tablespoons into simmering chili. Cover and cook for 15 minutes. Yields 8 servings. Yummmm!
Until next week, dear Friends, vaya con Dios.
