Chili Recipes
Skillet Chili with Dumplings
Yield: 6 servings
Ingredients
Dumplings
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/2 cup uncooked Cream of Wheat (any kind)
- 2 tablespoons butter
- 2 eggs, slightly beaten
- 1 tablespoon chopped parsley
Chili
- 3/4 cup sliced onion
- 1 pound ground chuck
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can kidney beans
- 3/4 cup green pepper strips
- 2 teaspoons chili powder
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper (optional)
Instructions
Dumplings
- In medium saucepan, bring milk and salt to boiling point; slowly sprinkle in Cream of Wheat, stirring constantly. Return to boil; lower heat and cook until thickened, 3 to 4 minutes.
- Remove from heat and beat in butter and eggs until well mixed. Stir in parsley; set aside.
Chili
- In large skillet, sauté onions and meat until browned; drain. Add tomatoes, kidney beans, green pepper, chili powder, garlic salt, and if desired, red pepper. Bring to boiling point; lower heat and simmer, uncovered, for 20 minutes.
- Drop dumplings by tablespoons onto hot chili. Simmer, covered, for an additional 10 to 12 minutes.