1 lb ground beef
2 medium onions, thinly sliced
1 1/2 cups coarsely chopped cabbage
1/2 cup diced celery
1 can (16 oz) stewed tomatoes
1 can (15 1/2 oz) kidney beans
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 to 2 tsp. chili powder
Dumplings (below)

In Dutch oven, cook and stir meat until light brown; drain. Add onion, cabbage and celery; cook and stir until vegetables are light brown. Stir in tomatoes, kidney beans (with liquid), water and seasonings. Heat to boiling. Reduce heat; simmer while preparing dough for Dumplings.

Drop dough by spoonfuls onto simmer stew. Cook uncovered 10 minutes; cover and cook 10 minutes longer.

4 to 6 servings


Dumplings:
Measure 1 1/2 cups Gold Medal flour (if using self-rising flour, omit baking powder and salt), 2 tsp baking powder and 3/4 tsp salt into bowl. Cut in 3 tbsp shortening until mixture looks like meal. Stir in 3/4 cup milk.