Moose Chili and Potato Dumplings

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
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.
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.