CHILI WITH DILL DUMPLINGS
FOR THE CHILI:
1 pound ground lean beef
1 large (about 8 oz.) onion, chopped
1 large (about 8 oz.) green bell pepper, stemmed, seeded, and chopped
1 tablespoon vegetable oil
3 tablespoons chili powder
1 (28 oz.) can tomatoes
2 cans (15 oz. each) butter beans
FOR THE DILL DUMPLINGS DOUGH:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon dry dill weed
1 large egg
1/2 cup milk
1 tablespoon vegetable oil
Dill pickles (for serving)
TO MAKE THE CHILI:
In a 4- to 5-quart pan over high heat, combine beef, onion, bell pepper, and 1 tablespoon oil. Stir often until meat is crumbled and browned, about 25 minutes.
Stir in chili powder, and tomatoes and beans with their liquids. Simmer, uncovered, to blend flavors, about 15 minutes.
PREPARE THE DUMPLING DOUGH:
In a bowl, combine flour, baking powder, and dill. Mix together egg, milk, and 1 tablespoon oil. Add liquids to flour mixture; stir until moistened.
Drop dough in about 2-tablespoon portions onto chili. Cover and cook until dumplings are dry in centers (cut to test), about 20 minutes.
Accompany with pickles.
Mrs. Joseph F., Oregon
Makes 4-6 servings
From: Recipelink.com
Source: Old magazine recipe clipping, unknown source, not dated |