1 lb. ground beef
2 med. onions, thinly sliced
1 1/2 c. chopped cabbage
1/2 c. diced celery
1 (16 oz.) stewed tomatoes
1 (15 1/2 oz.) kidney beans
1 c. water
1 tsp. salt or salt substitute
1/4 tsp. pepper
1-2 tsp. chili powder

Cook and stir meat until light brown, drain. Add onion, cabbage, and celery; cook and stir until vegetables are light brown. Stir in tomatoes, beans with liquid, water and seasonings. Heat to boiling. Reduce heat; simmer while preparing dumplings.

DUMPLINGS:

Measure 1 1/2 cups self-rising flour; cut in 3 tablespoons shortening until mixture looks like meal. Stir in 3/4 cup milk. Drop dough by spoonfuls onto simmering stew. Cook uncovered for 10 minutes; cover and cook 10 minutes longer. Makes 4-6 servings.