1 lb. ground chuck
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1 (10 oz.) pkg. frozen peas
1 tbsp. flour
1 tsp. chili powder
1 tsp. salt
1/8 tsp. pepper
1/2 c. ketchup
1 c. tomato juice
1 tbsp. Worcestershire sauce

POTATO PUFFS:

1 1/2 c. mashed potatoes
1 egg, beaten
1/2 tsp. salt
1 tsp. grated onion
1 tsp. parsley
1/3 c. bread crumbs
1/4 c. flour
1/2 tsp. baking powder

Preheat oven to 375 degrees. In large skillet, over medium heat, slowly brown chuck, leaving in large chunks. Add onion, pepper, and celery; cook, stirring, until tender-crisp. Add peas. Blend flour with chili powder, salt, and pepper; stir quickly into meat mixture. Add ketchup, tomato juice, and Worcestershire sauce. Cover; simmer 5 minutes.

Meanwhile, make Potato Puffs. In medium bowl, combine all ingredients; beat to blend. Turn meat mixture into 2 quart casserole. Drop potato puffs by tablespoon onto hot meat mixture. Cover. Bake at 30 minutes.