Venango County Recipe of the Day: Chili with Tortilla Dumplings

| September 9, 2019

Serve this one-dish meal with a side of applesauce!

Chili with Tortilla Dumplings


2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 – 16 oz cans kidney beans, rinsed and drained
1 – 28 oz can diced tomatoes, undrained
1 – 14 1/2 oz can chicken broth
3 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
4 – 7″ flour tortillas


~In a large saucepan, cook the beef, onion, and garlic over medium heat until beef is no longer pink. Drain.

~Add the next seven ingredients and bring to a boil. Reduce heat, cover, and simmer for 50 minutes.

~Halve each tortilla and cut into 1/4 in. strips. Gently stir into soup. Cover and simmer for eight to 10 minutes (or until tortillas are softened).

~Serve immediately.

~Makes six to eight servings.

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