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Skillet Chili with Dumplings



  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/2 cup uncooked Cream of Wheat (any kind)
  • 2 tablespoons butter or margarine
  • 2 eggs, slightly beaten
  • 1 tablespoon chopped parsley


  • 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)


  1. 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.
  2. Remove from heat and beat in butter or margarine and eggs until well mixed. Stir in parsley; set aside.
  3. 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, 20 minutes.
  4. Drop dumplings by tablespoons onto hot chili. Simmer, covered, an additional 10 to 12 minutes.

Makes 6 servings.


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