Skillet Chili with Dumplings

  1. Dumplings
    1 1/2 cups milk
    1/2 teaspoon salt
    1/2 cup uncooked Cream of Wheat (any kind)
    2 tablespoons butter or margarine
    2 eggs, slightly beaten
    1 tablespoon chopped parsley

  2. Chili
    3/4 cup sliced onion
    1 pound ground chuck
    1 (28 ounce) can crushed tomatoes
    1 (16 ounce) can kidney beans
    3/4 cup green pepper strips
    2 teaspoons chili powder
    2 cloves garlic, crushed
    1 teaspoon salt
    1/4 teaspoon crushed red pepper (optional)
  1. Dumplings: In medium saucepan, bring milk and salt to boiling point; slowly sprinkle in Cream of Wheat, stirring constantly. Return to boil; lower heat and cook until thickened, 3 to 4 minutes.
  2. Remove from heat and beat in butter or margarine and eggs until well mixed. Stir in parsley; set aside.
  3. Chili: In large skillet, sauté onions and meat until browned; drain.
  4. Add tomatoes, kidney beans, green pepper, chili powder, garlic salt, and if desired, red pepper. Bring to boiling point; lower heat and simmer, uncovered, 20 minutes.
  5. Drop dumplings by tablespoons onto hot chili. Simmer, covered, an additional 10 to 12 minutes.
  6. Makes 6 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases