1 lb. lean ground beef
2 med. onions
2 c. cabbage, coarsely chopped
1/2 c. celery, chopped
1 (16 oz.) can stewed tomatoes
1 (15 1/2 oz.) can kidney beans
1 c. water
1 tsp. salt
1/4 tsp. pepper
1 to 2 tsp. chili powder

Cook and stir the lean ground beef in a large pot until brown; drain. Add the onions, cabbage, and celery; cook and stir until vegetables are light brown. Stir in tomatoes and beans (with liquid), water, salt, pepper, and chili powder. Heat to boiling; reduce heat.

WITH DUMPLINGS: Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms. Drop by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly onto liquid). Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes more. 10 to 12 dumplings.