CHILI WITH POTATO DUMPLINGS

Chili with Potato Dumplings

1 pound ground beef
1 pound ground turkey
1/2 cup chopped onion
1 can (16-ounce) kidney beans
1 can (16 ounce) hot chili beans
4 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin seed
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
3 cups V-8 juice

Dumplings
1 cup mashed potatoes (instant works well)
1 cup flour
1 tablespoon minced fresh parsley
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten

Use a large pot - approximately 6-quart size. Brown the beef, turkey and onion together. Add beans (with juice), seasonings and V-8 juice, bring to a boil. Reduce heat; cover and low simmer for about an hour.

Combine the potato flakes, flour, parsley, baking powder and salt. Stir in milk and egg just until moistened. Let rest for about 3 minutes. Drop by large spoonfuls onto simmering chili. Cover and cook for 15 minutes. (Do NOT remove cover during the 15 minutes.)

Makes 8 servings.