CHILI:

1 lb. ground beef
1 c. chopped onion
1 (16 oz.) can stewed tomatoes
1 (15 1/2 oz.) can kidney beans, drained
1 (8 oz.) can tomato sauce
1 1/2 to 2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper

DUMPLINGS:

1/3 c. water
1/3 c. butter
1/3 c. milk
1 c. Hungry Jack potato flakes
2 eggs, beaten
(4 oz.) 1 c. shredded Cheddar cheese
1/2 c. all purpose flour
1/2 tsp. salt
1/8 tsp. pepper

In large skillet brown ground beef and onion; drain. Add remaining chili ingredients; mix well. Simmer, uncovered while preparing dumplings; stirring occasionally. In medium saucepan, bring water and butter to a boil. Remove from heat. Stir in milk and potato flakes with fork just until all ingredients are blended and potatoes are quite thick. Stir in eggs and cheese. Lightly spoon flour into measuring cup, level off. Combine flour, salt and pepper. Stir into potato mixture to form a stiff dough. (Add more flour if needed to make mixture thick enough to easily work with.)

Bring chili to a boil. Drop dumpling dough by tablespoons into boiling chili around edge of skillet. Cook uncovered over medium heat 10 minutes or until dumplings are firm. 6 servings.