Tuesday, January 15, 2008

chili stew w/ dumplings

growing up we always had this on halloween, so it classifies as a very comfy dish.

it is a flowing recipe, meaning, it just goes smoothly, there is no waiting or temperament issues.

plus, it is super different.

i am not a chili fan. didn't grow up with it and i feel like it is slop to be honest. i made it for the first time a couple of months ago and was gravely disappointed with the bland taste. i do however adore a turkey chili that is actually white at a place called Sweet Harmony in Middletown, Ct. it is chock full of garlic and so creamy thick, whew, anyway.

this is a creamy soup chili and i love it!

1 can (1 lb 4 oz) red kidney beans
2 1/2 c cubed raw potatoes
4 c water 1 TB shortening
1 lb. ground turkey, sirloin or beef {your choice}
1 can condensed tomato soup
1 TB salt
1/4 t pepper
1/2 c chopped onions {i love dried, saves you some emotion - about 4 TB dried}
2 t chili powder {um yeah, i use mounds - maybe 5TB}
1 c. sour cream

Combine kidney beans with potatoes, 2 t. salt, pepper and 4 c. water in a large sauce pan and bring to a boil.

while mixture boils, heat shortening in a skillet. saute onions and beef, chili powder and 1 t. salt. cook until meat is browned. add meat, tomato soup to beans, simmer, covered 1 hour.

return to a boil, drop dumplings onto stew, cover tightly and cook until done. about 10-15 minutes. remove dumplings to a plate. add sour cream to stew. stir well and serve immediately.

egg dumplings.

sift together 2 c flour, 4 t baking powder and 1/2 t salt. mix together 1 beaten egg, 3/4 c milk and stir into flour mixture. drop from spoon into boiling stew.

i love this most because this is the meal. we eat the dumplings in our bowl of soup with a bite of soup and a little piece of dumpling with each bite. these make great freeze aheads or leftovers because that chili powder expands its power with time, mmmm. also, kids will think these are great "volcanoes" cooking when you drop them into cook!