Chili With Potato Dumplings

8 Servings

1 lb beef, Ground
1 lb turkey, Ground
1/2 c onion, Chopped
1 cn (15 1/2 oz) kidney beans rinsed a, nd drained
1 cn (15 1/2 oz) mild chili beans undra, ined
1/2 c green pepper, Chopped
4 t chili powder
1 t salt
1 t paprika
1 t cumin seed
1/2 t garlic salt
1/2 t oregano, Dried
1/4 t red pepper flakes, Crushed
3 c tomato-vegetable juice (v-8) Dumplings =
1 c potato flakes, Mashed
1 c flour
1 T fresh parsley, Minced
2 t baking powder
1/2 t salt
1 c milk
1 egg, beaten
In a 5 qt. Dutch oven, cook beef, turkey and onion until meat is browned; drain.
Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.
In a medium bowl, combine the first 5 dumpling ingredients.
Add milk and egg; stir just until moistened. Let rest for 3 minutes. Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Makes 8 servings (2 quarts).