1 clove garlic
4 ounces hot peppered beef jerky
12 cup beef stock, canned or homemade
1 1/2 cups cornmeal
2 1/2 cups flour
1 teaspoon salt
1 1/2 tablespoons baking powder
2 tablespoons fresh Anaheim chile, finely chopped
1/2 cup green bell pepper, finely chopped
1/3 cup red bell pepper, finely chopped
1/2 cup butter, melted and cooled
1 cup water
Chopped parsley (for garnish)
Combine garlic, jerky and beef stock in an 8-quart stock pot. Bring to a boil and simmer for 2 hours.
Remove jerky from stock and shred it finely. Chop any long shreds into smaller pieces or snip with kitchen shears.
Combine shredded jerky with cornmeal, flour, salt, baking powder, chile and bell peppers. Mix well. Add butter and water. Mix until batter is stiff.
Bring beef stock to boil and drop 1 tablespoon of batter at a time into the boiling stock. If stock has reduced, cook dumplings in two batches. Reduce heat to medium and cook, covered, for 20 to 25 minutes.
Serve in bowls with parsley garnish.
Makes 32 dumplings, about 8 servings.