Chili with Tortilla Dumplings
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Ingredients
- 1 med onion, chopped
- 2 garlic cloves, minced
- 1 T. oil
- 2 lbs ground beef or turkey
- 2 cans(15 1/2oz each) kidney beans, rinsed and drained
- 1 can black beans (this wasn't in original recipe, but I add them)
- 1 can pinto beans (also not in original recipe)
- 28 oz can diced tomatoes, undrained
- 14 1/2 oz. chicken broth
- 2-3Tbsp chili powder
- 1 t. ground cumin
- 1 t. dried oregano
- 1/2 t. salt
- 4 flour tortillas (I used corn and more than 4)
- Toppers: grated cheese, sour cream, fritos
Instructions
- In sauce pan over medium-high heat, saute onion and garlic in oil for 3 minutes.
- Add ground meat; cook until browned.
- Drain.
- Add everything EXCEPT tortillas.
- Bring to a boil.
- Reduce heat and simmer for 50 minutes.
- Cut tortillas into strips, then cut strips into about 2inch pieces.
- Gently stir into chili.
- Cover and simmer about another 10 minutes or until tortillas are soft.
- Serve
- Top with cheese, Fritos, and sour cream, if you like.
- 1 med onion, chopped
- 2 garlic cloves, minced
- 1 T. oil
- 2 lbs ground beef or turkey
- 2 cans(15 1/2oz each) kidney beans, rinsed and drained
- 1 can black beans (this wasn't in original recipe, but I add them)
- 1 can pinto beans (also not in original recipe)
- 28 oz can diced tomatoes, undrained
- 14 1/2 oz. chicken broth
- 2-3Tbsp chili powder
- 1 t. ground cumin
- 1 t. dried oregano
- 1/2 t. salt
- 4 flour tortillas (I used corn and more than 4)
- Toppers: grated cheese, sour cream, fritos
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