Chili With Potato Dumplings Recipes

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CHILI WITH POTATO DUMPLINGS

Meet the Cook: Now that my husband has retired - we have two grown sons - we eat out a lot. If we stay home, though, he asks if we are going to have this chili! I've been making it, with a few ingredients added or changed , most of my married life. -Shirley Marshall, Michigantown, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 22



Chili with Potato Dumplings image

Steps:

  • In a Dutch oven, cook the beef, turkey and onion until meat is no longer pink; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , In a large bowl, combine the first five dumpling ingredients. Add milk and egg; stir just until moistened. Let stand for 3 minutes., Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes.

Nutrition Facts : Calories 449 calories, Fat 16g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1333mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 30g protein.

1 pound ground beef
1 pound ground turkey
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) mild chili beans, undrained
1/2 cup chopped green pepper
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin seeds
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cups V8 juice
DUMPLINGS:
1 cup mashed potato flakes
1 cup all-purpose flour
1 tablespoon minced fresh parsley
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 24



Double-Yummy Chili Stuffed Baked Potatoes image

Steps:

  • To make the potatoes: Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
  • Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
  • Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

SPICY MEXICAN CHILI WITH CHICKEN FINGER DUMPLINGS

Our chopped challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa. Chopped Basket Ingredient: chicken fingers

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 serving

Number Of Ingredients 12



Spicy Mexican Chili with Chicken Finger Dumplings image

Steps:

  • Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
  • Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
  • Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
  • Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
  • Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
  • To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.

12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed
1/2 cup milk
Two 15.5-ounce cans pinto beans
2 tablespoons vegetable oil
1 tablespoon chili powder
One 16-ounce jar salsa
Kosher salt
4 cups chicken broth
1 large egg, beaten
3 tablespoons cornstarch
1/3 cup sour cream
1/4 cup fresh cilantro leaves

CHILE CRISP DUMPLINGS

Great dumplings are as much about texture as taste, and these double the welcome contrast of tenderness and crunch. Simultaneously fried and steamed in a covered skillet, the wrappers develop crackling brown bases, while the tops become delicately chewy. Inside, the crunch of spicy chile crisp punctuates soft tofu and greens. Wringing water out of both fillings first allows them to soak in the soy sauce and chile crisp and ensures the filling doesn't end up watery or bland. Another benefit to this vegan filling is the ability to taste it raw and adjust the seasonings before wrapping.

Provided by Genevieve Ko

Categories     dinner, lunch, snack, dumplings, appetizer, side dish

Time 1h

Yield About 35 dumplings

Number Of Ingredients 10



Chile Crisp Dumplings image

Steps:

  • Arrange the tofu slices in a single layer on a clean kitchen towel or between double layers of paper towels. Roll tightly in the towel as if rolling a sleeping bag, then squeeze it over the sink to remove as much liquid as possible. Let stand 10 minutes for the tofu to continue releasing liquid. If the towel gets soaked, transfer the tofu to another dry towel.
  • Toss the spinach, chives and salt in a colander. Let stand for 10 minutes, then squeeze the greens in the colander over the sink to release as much liquid as possible. Transfer the greens mixture to a large bowl. Add the drained tofu, squeezing it to crumble into bits as you add it, then mix evenly with the greens. Add the celery, soy sauce and chile crisp, and stir until evenly mixed. Taste, and add more soy sauce and chile crisp, if you'd like. The filling on its own should be very flavorful because the wrappers are not seasoned at all.
  • Set up a dumpling assembly line with the bowl of filling, wrappers and a small bowl of water. Using a dessert spoon or other small spoon, scoop a mound of filling, then press it against the side of the bowl into a tiny football. Set the filling in the center of one wrapper. Use your fingertip to dampen the edges with water. Bring together the sides over the filling to enclose in a half-moon. Pinch the center together, then press the edges together to seal, pleating decoratively if you'd like. Sit the dumpling upright on your work surface. Repeat with the remaining filling and wrappers. Cook immediately or freeze in a single layer on a rimmed baking sheet until hard, then transfer to airtight containers and freeze for up to 3 months.
  • You can cook as many or as few dumplings at a time as you'd like. Choose your pan size accordingly: An 8-inch skillet will fit 8 to 10; a 10-inch will fit 14 to 16. When ready to cook, coat a well-seasoned cast-iron pan or nonstick skillet with a thin, even layer of oil. Arrange the dumplings in the pan, pleated side up, spacing 1/3 inch apart, and filling the pan. Add enough cold water to the pan to come 1/3 inch up the sides (about 1/4 cup for an 8-inch pan; 1/2 cup for a 10-inch).
  • Cover the skillet and cook over medium until the rapid firecracker popping diminishes to a steady, low crackle, indicating that all the water has evaporated, about 10 minutes. Uncover and check to see if the bottoms are browned and the dough is slightly translucent all the way to the top. If so, remove from the heat. If not, cook uncovered 1 to 2 minutes longer. Let stand for a minute so the dumplings release from the skillet naturally. Transfer to a plate, browned side up. Make your own dipping sauce with any combination of soy sauce, chile crisp, vinegar and sesame oil, and enjoy with the hot dumplings.

8 ounces firm tofu, cut into 1/4-inch slices
6 ounces spinach, watercress or baby bok choy, finely chopped (3 cups)
3 ounces garlic chives or scallions, thinly sliced (1 cup)
1 teaspoon kosher salt
2 celery stalks, finely chopped (1/2 cup)
1 tablespoon soy sauce, plus more for serving
1 tablespoon chile crisp, plus more for serving
35 homemade dumpling wrappers or store-bought round wrappers
Grapeseed or other neutral oil, for frying
Chinese black vinegar or rice vinegar and sesame oil, for serving

CHIPOTLE CHILI AND CORNBREAD DUMPLINGS RECIPE BY TASTY

Here's what you need: ground beef, kosher salt, black pepper, ground cumin, chilli powder, smoked paprika, cayenne, large onion, red bell pepper, garlic, chipotle peppers in adobo sauce, tomato paste, beef broth, chopped tomato, black beans, red kidney bean, apple cider vinegar, cornmeal, flour, baking powder, salt, eggs, honey, buttermilk

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 24



Chipotle Chili And Cornbread Dumplings Recipe by Tasty image

Steps:

  • In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
  • Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
  • In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
  • Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
  • Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
  • Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
  • Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
  • Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
  • Serve with cheddar cheese, sour cream, and sliced scallions.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 16 grams

2 lb ground beef
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon chilli powder
1 tablespoon smoked paprika, ground
1 teaspoon cayenne
1 large onion, chopped
1 red bell pepper, chopped
6 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
12 oz tomato paste
2 cups beef broth
12 oz chopped tomato, 1 can
15 oz black beans, 1 can
15 oz red kidney bean, 1 can
1 tablespoon apple cider vinegar, optional
1 cup cornmeal
1 cup flour
1 teaspoon baking powder
1 pinch salt
2 eggs
¼ cup honey
½ cup buttermilk

SCALLOPED POTATO CHILI

Potatoes area unique addition to ordinary chili. My mom used to serve this when I was growing up. My husband loves spicy food, so I put the chili powder on the table for him to add more. - Sherry Hulva, Decatur, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11



Scalloped Potato Chili image

Steps:

  • In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, contents of potato package, mushrooms, water, salt and chili powder; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until potatoes are tender. Sprinkle with cheese.

Nutrition Facts : Calories 223 calories, Fat 7g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 762mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 5g fiber), Protein 17g protein.

1-1/2 pounds ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
1 package (5-1/4 ounces) scalloped potatoes
1 can (8 ounces) sliced mushrooms, drained
1 cup water
1 teaspoon salt
3/4 teaspoon chili powder
Shredded Parmesan cheese

CREAMY CHEESY CHILI POTATO CASSEROLE

After making way too much homemade chili, I came up with this recipe to use up the leftovers. I haven't seen this one anywhere else, but it is delicious, easy, cheap, and filling.

Provided by florida scott

Categories     One Dish Meal

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 6



Creamy Cheesy Chili Potato Casserole image

Steps:

  • Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
  • Repeat layers (like lasagna).
  • Bake covered in a 350 degree oven for 1 1/2 hours.
  • Top with additional cheddar cheese and bake uncovered for 10 minutes.
  • Allow casserole to set for 20 minutes and serve.

2 medium potatoes, peeled and sliced 1/8 ",thick
3 cups of your favorite chili
1 (8 ounce) package cream cheese, cubed
1 can cream of mushroom soup
3 cups sharp cheddar cheese
salt and pepper

LAMB CHILI WITH MASA HARINA DUMPLINGS

Categories     Soup/Stew     Garlic     Lamb     Onion     Stew     Hot Pepper     Fall     Winter     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 22



Lamb Chili with Masa Harina Dumplings image

Steps:

  • Make chili:
  • Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.
  • Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl.
  • Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.
  • Make dumplings:
  • Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).
  • Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.

For chili
10 dried mild New Mexico chiles (2 1/2 to 3 oz)
5 cups water
3 1/4 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons lard or vegetable oil
1 large onion, chopped (2 cups)
4 garlic cloves, minced
2 Turkish bay leaves or 1 California
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
3 tablespoons finely chopped canned chipotle chiles in adobo
For dumplings
3/4 cup masa harina (corn tortilla mix)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled lard or unsalted butter, cut into small pieces
3/4 cup well-shaken buttermilk
2 tablespoons chopped fresh cilantro

CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE

This is the first recipe I made up all on my own with inspiration from a sweet potato dumpling appetizer I had at a nearby restaurant.

Provided by Brittany Stephens

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9



Chorizo and Sweet Potato Dumplings with Peach Thai Chili Sauce image

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
  • Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
  • Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
  • Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
  • Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
  • To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

Nutrition Facts : Calories 541.4 calories, Carbohydrate 70.7 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 3.2 g, Protein 17.6 g, SaturatedFat 8 g, Sodium 1153.2 mg, Sugar 30.7 g

2 sweet potatoes, peeled
1 pound chorizo sausage
½ cup grated Cheddar cheese
2 tablespoons chopped fresh cilantro
1 (16 ounce) package wonton wrappers
1 cup peach jam
1 cup sweet Thai chili sauce
2 tablespoons chopped fresh cilantro
2 teaspoons vegetable oil, or as needed

GREEN-CHILE CHICKEN AND DUMPLINGS

Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 17



Green-Chile Chicken and Dumplings image

Steps:

  • Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
  • Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.
  • Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.

2 pounds bone-in, skin-on chicken thighs (4 to 5)
Kosher salt and freshly ground pepper
1 stick (8 tablespoons) cold unsalted butter
2 cups chopped poblano chiles (from 2 large)
1 onion, diced (1 1/2 cups)
3 carrots, diced (1 1/4 cups)
1 stalk celery, diced (1/2 cup)
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups)
1/2 teaspoon dried thyme
1 1/4 teaspoons chili powder
1 1/3 cups plus 1/4 cup unbleached all-purpose flour
1 cup frozen corn
6 tablespoons chopped cilantro, plus more for serving
1/3 cup finely ground cornmeal
2 teaspoons baking powder
3/4 cup whole milk
Lemon wedges, for serving

CROCK POT CHILI WITH CORNMEAL DUMPLINGS

On those cold, winter days, this chili is warming and filling. Feel free to adjust the amount of chili powder to your personal taste.

Provided by truebrit

Categories     Meat

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 15



Crock Pot Chili With Cornmeal Dumplings image

Steps:

  • Fry ground beef and onions in a large pan until beef loses its pinkness; drain.
  • Place in crock pot with remaining ingredients, and stir.
  • Simmer on low for 7 hours, then turn to high setting.
  • To make dumplings, combine flour, cheddar cheese, cornmeal, and baking powder in a medium bowl.
  • In a small bowl, mix beaten egg, milk, and oil.
  • Add to flour mixture, and stir with a fork until just combined.
  • Drop dumplings by tablespoonfuls into chili.
  • Cover and cook for 50-60 minutes more.

Nutrition Facts : Calories 603.7, Fat 28.3, SaturatedFat 10.2, Cholesterol 115.5, Sodium 1759.1, Carbohydrate 52.8, Fiber 9.1, Sugar 17.9, Protein 35.9

2 lbs ground beef
1 medium onion, chopped
1 (28 ounce) can crushed tomatoes
1 (30 ounce) jar spaghetti sauce
1 (8 ounce) can tomato sauce
2 (16 ounce) cans kidney beans, drained
3 tablespoons chili powder
1 teaspoon salt
1/2 cup all-purpose flour
3/4 cup shredded cheddar cheese
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 egg, beaten
3 tablespoons milk
1 1/2 tablespoons cooking oil

SUPER LOADED CHILI POTATO SKINS

Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 1h15m

Yield 16

Number Of Ingredients 7



Super Loaded Chili Potato Skins image

Steps:

  • Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
  • Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
  • Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
  • Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g

8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15 ounce) can HORMEL® Chili With Beans
2 cups shredded sharp Cheddar cheese
½ cup sour cream
½ cup sliced green onions

CHILI CHICKEN WITH CORNMEAL DUMPLINGS

Savor a delicious new twist on chili, using chicken instead of beef and cooking cornmeal dumplings on top.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8



Chili Chicken with Cornmeal Dumplings image

Steps:

  • In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
  • In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
  • Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.

Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1820 mg, Sugar 12 g, TransFat 0 g

2 cups cut-up cooked chicken
1 can (15 oz) tomato sauce
2 cans (15 oz each) spicy chili beans in sauce, undrained
1 can (7 oz) whole kernel corn, undrained
1 1/2 cups Original Bisquick™ or Bisquick Heart Smart® mix
1/2 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz)

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Add the diced potato and sliced bell pepper to the pot. Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The …
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5/5 (7)
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  • Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
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From pinterest.com


CHILI WITH CHEESE DUMPLINGS | THE TAYLOR HOUSE
1 Green Pepper, Diced. 2 Teaspoons Chili Powder – or more if you like it spicy! 1 Package of Popkoff’s Farmers Cheese Pelmeni. Instructions. Mix the diced tomatoes, chili beans, onion, pepper and chili powder together in the slow cooker and place on low for 8 hours. Add the Popkoff ‘s Pelmeni 2 hours before it’s done cooking.
From thetaylor-house.com


CHILLI POTATOES ARE AN INDIAN ADAPTATION OF A CHINESE RECIPE
1 tablespoon chili sauce. 2 tablespoons soy sauce. 1 teaspoon vinegar. 1 cup chicken stock cube. 2 green bell peppers, chopped, optional. Kosher salt, to taste. 1 teaspoon toasted sesame seeds, for garnish. Steps to Make It. Gather the ingredients. Deep-fry or oven bake french fries until golden brown and crispy. To make sauce, heat oil in a wok or deep pan …
From thespruceeats.com


CHILI WITH POTATO DUMPLINGS RECIPE - FREE-RECIPES.CO.UK
Free Recipe Chili with Potato Dumplings. Recipe Type: Free Chili Recipes Recipe Preparation: Cooking Temperature: Recipe Serves: 8. Ingredients for Chili with Potato Dumplings Recipe . 1 lb Ground beef 1 lb Ground turkey 1/2 c Onion — chopped 15-1/2 oz Kidney beans — rinsed and Drained 15-1/2 oz Mild chili beans — Undrained 1/2 c Green …
From free-recipes.co.uk


CHINESE CHILLI OIL DUMPLINGS - SILKY AND SPICY BITES FROM COOK EAT …
Tips and suggestions. You can make these dumplings and freeze them. Simply place them in a single layer (not touching) for 4 hours until completely frozen, then quickly pop them in a freezer bag and back into the deep freeze. To cook from fozen just add 2-3 extra minutes of cooking time. You can make your homemade chilli oil in advance (it ...
From cookeatworld.com


10 BEST INDIAN DUMPLINGS RECIPES | YUMMLY
red chili powder, seeds, garlic, lemon juice, leaves, cumin seeds and 11 more Malai Kofta (Indian Dumplings in Sauce) Indian AMbrosia chilli powder, garlic, cinnamon, salt, cloves, green chillies and 17 more
From yummly.com


CHILLI POTATO RECIPE | CHILLI ALOO - SWASTHI'S RECIPES
Prepare ingredients for sauce. Slice 1 medium onion. Chop 2 to 3 sprigs of spring onions, separate greens & whites (optional) Slit 1 green chili. Slice, dice or Julienne ¾ cup capsicum. Chop 2 to 3 garlic cloves to make 1½ tablespoons chopped. 1. Optional – In a small bowl, mix ½ to ¾ tsp of red chili powder with 2 tablespoon of red ...
From indianhealthyrecipes.com


RECIPE: LEFTOVER CHILI BAKED POTATO CASSEROLE - KITCHN
russet potatoes (2 to 2 1/4 pounds total), baked. 3 tablespoons. unsalted butter, melted, divided. 1 teaspoon. kosher salt. 1/4 teaspoon. freshly …
From thekitchn.com


CHILI WITH POTATO DUMPLINGS RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


CHILI WITH POTATO DUMPLINGS RECIPE : COOKING.COM RECIPES | CHILI …
Feb 14, 2015 - Whether we're acquiring your desired domain or selling your Premium Domains for the best prices, our experienced team of brokers is there for you.
From pinterest.co.uk


42 TASTY SIDE DISHES TO EAT WITH DUMPLINGS FOR …
11. Pasta Salad. Pasta salad might not be the first thing you think of when wondering what to eat with dumplings, but it’s a surprisingly good side dish. While it adds a little extra filling to your meal, this side is also adaptable – you can use any veggies and pasta that you want when making it. 12.
From kitchensubstitute.com


CHILI WITH DUMPLINGS RECIPES - ALL INFORMATION ABOUT HEALTHY …
Chili with Potato Dumplings Recipe: How to Make It great www.tasteofhome.com. In a large bowl, combine the first five dumpling ingredients. Add milk and egg; stir just until moistened. Let stand for 3 minutes. Drop by tablespoonfuls into simmering chili. Cover and cook for …
From therecipes.info


HONEY CHILI POTATOES - RESTAURANT STYLE - RAKSHA'S KITCHEN
Saute the vegetables: Heat a wok and add 1 tablespoon oil. Add finely chopped garlic and ginger and fry till raw garlic smell goes away. Add chopped onion and fry till onion turns slightly brownish. Mix in chopped bell pepper (capsicum) and fry till it is crunchy.
From rakshaskitchen.com


DROWNED CHILI CRISP DUMPLINGS | MCCORMICK
Add homemade chili crisp (about 1/4 cup oil and 1/4 cup crispy bits) and stir until well blended. Set aside until ready to serve. Set aside until ready to serve. 2 For the Dumplings, mix ground pork, green onion, garlic, sugar, wine, salt, white pepper and ginger until well blended.
From mccormick.com


SWEET POTATO, PORK & CHILI CRISP DUMPLINGS | LITTLE FAT BOY
Make red bell pepper paste (if making orange dough) Roughly chop the bell peppers. 4 large red bell peppers. and place into a pot with olive oil. 1 1/2 tablespoons olive oil. on medium heat. Cook until soft, about 10 minutes, stirring every so often and making sure not to burn. When bell peppers are soft, move to a blender and blend until smooth.
From littlefatboy.com


10 BEST CHICKEN AND DUMPLINGS WITH POTATOES RECIPES - YUMMLY
water, potato, salt, bay leaf, butter, ground black pepper, smoked sausage and 11 more Chinese Cabbage Pork Dumplings KitchenAid napa cabbage, sliced scallions, salt, rice cooking wine, salt and 5 more
From yummly.com


CHILI WITH POTATO DUMPLINGS RECIPE - COOKEATSHARE
No Method. Ingredients: 1 lb Grnd 1 lb Grnd 1/2 c. Onion --…, etc. Recently featured in DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & …
From cookeatshare.com


CHILLI AND DUMPLINGS - GOOD HOUSEKEEPING
Bring up to the boil and check the seasoning. Meanwhile in a medium bowl mix together the polenta, flour, soda and some seasoning. Quickly mix in the sour cream and egg until just combined. Drop ...
From goodhousekeeping.com


ASTRAY RECIPES: CHILI WITH POTATO DUMPLINGS
Measure Ingredient; 1 pounds: Ground beef: 1 pounds: Ground turkey: ½ cup: Onion -- chopped: 15½ ounce: Kidney beans -- rinsed and: Drained: 15½ ounce: Mild chili ...
From astray.com


EASY CHILI CRISP DIPPING SAUCE FOR DUMPLINGS - SIP - SANITY
How to Make Chili Crisp Dipping Sauce. STEP 1: In 1-cup measuring cup, measure out vegetable broth, coconut aminos (or low-sodium soy sauce), rice vinegar, brown sugar and chili crisp. Set it aside. STEP 2: Peel and mince a small clove of garlic. Peel a 3/4” cube of fresh ginger and grate it on a microplane.
From sipandsanity.com


RECIPE FOR CHILI WITH POTATO DUMPLINGS - MY EASY RECIPES
Category: Chili Instructions: 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 ...
From myeasyrecipes.net


CHILI WITH CORN DUMPLINGS RECIPE | MYRECIPES
Bring to a boil. Reduce heat; cover and simmer 15 minutes. Advertisement. Step 2. Combine baking mix and cornmeal in a medium bowl; stir in milk, cilantro, and reserved corn just until moistened. Drop dough by rounded tablespoonfuls onto simmering chili. Cook over low heat, uncovered, 15 minutes.
From myrecipes.com


CHILI WITH POTATO DUMPLINGS - RECIPECIRCUS.COM
1 can (15 1/2 oz.) mild chili beans, undrained 1/2 c. chopped green pepper 4 t. chili powder 1 t. salt 1 t. paprika 1 t. cumin seed 1/2 t. garlic salt 1/2 t. dried oregano 1/4 t. crushed red pepper flakes 3 c. V8 juice Dumplings: 1 c. mashed potato flakes 1 c. all purpose flour 1 T. minced fresh parsley 2 t. baking powder 1/2 t. salt 1 c. milk ...
From recipecircus.com


DUMPLINGS & CHILI OIL | RECIPES - ROGER MOOKING
Reduce to a simmer and cook till the meat is fully cooked, roughly 3 minutes. Strain boiled dumplings and gently place them on a large flat platter with high sides, discard excess water. Spoon the chili oil over the dumplings. Drizzle some of the oil over the whole platter and sprinkle the cumin. Serve hot and enjoy.
From rogermooking.com


CHILI WITH CORNBREAD DUMPLINGS RECIPES ALL YOU NEED IS FOOD
Steps: In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center. Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients.
From stevehacks.com


CHILI BAKED POTATOES RECIPE - COOKING | ADD A PINCH
Instructions. Preheat oven to 375º F. Adjust oven rack to the center of the oven. Place second oven rack underneath with a baking sheet lined with aluminum foil to catch any drippings. Scrub potatoes with a medium bristled brush. Rub with olive oil …
From addapinch.com


POTATO DUMPLINGS - DUMPLING RECIPES
In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings.
From worldrecipes.org


CHILI WITH POTATO DUMPLINGS - COOCKING23.BLOGSPOT.COM
For the Chili: 1 pound ground beef 1 pound ground turkey 1/2 cup chopped onion 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 1/2 ounces) mild chili beans, undrained 1/2 cup chopped green pepper 4 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon cumin seed 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano
From coocking23.blogspot.com


10 BEST GLUTEN FREE POTATO DUMPLINGS RECIPES - FOOD NEWS
Gluten-Free Potato Dumplings Recipe. Instant Potato Gnocchi Recipes. 2/3 cup dry potato buds for instant mashed potatoes. 2/3 cup boiling water. 1 egg, room temperature,lightly beaten with a fork. 1/2 teaspoon salt. 1 1/2 cups all-purpose flour. Steps: PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until ...
From foodnewsnews.com


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