November 10, 2010

Chili & Dumplings

Prep: 25 minutes
Cook: 17 minutes
Makes: 6 servings.

   1 lb. ground chuck
   1 15oz. can red kidney beans, rinsed and drained
   1 14 1/2oz. can diced tomatoes, undrained
   1 11-1/2 oz. can tomato juice
   1/2 C. water
   4 Tbsp. chili powder
   1/2 tsp. salt
   1 7.75-oz. pkg. cheese garlic complete biscuit mix
       Snipped fresh cilantro or parsley

    In a large saucepan cook beef until brown. Drain off fat. Stir kidney beans, undrained tomatoes, tomato juice, the water, chili powder, and salt into beef in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
   Meanwhile, prepare biscuit mix according to package directions. Drop biscuit dough by spoonfuls into mounds onto the simmering chili mixture. Simmer, covered, for 12 to 15 minutes or until a toothpick inserted into dumplings comes out clean. If desired, garnish with cilantro.

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