Chili With Tortilla Dumplings Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Vegetable oil | 1 Tablespoon | |
| Ground beef | 2 Pound | |
| Kidney beans | 2 Can (10oz), drained, rinsed | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Chicken broth | 1 Can (10oz) | |
| Chili powder | 2 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 4 flour tortillas (7 inches) | ||
Directions
In a 3-qt.saucepan over medium-high heat, saute onion and garlic in oil for 3 minutes.
Add beef; cook until browned, about 6 minutes.
Drain.
Add the next seven ingredients; 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 8-10 minutes or until tortillas are softened.
Add beef; cook until browned, about 6 minutes.
Drain.
Add the next seven ingredients; 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 8-10 minutes or until tortillas are softened.
Chef
