1 lb. ground beef
2 med. onions, thinly sliced
1 1/2 c. coarsely chopped cabbage
1/2 c. chopped celery
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 pepper

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

Dumplings: Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms. Drop by spoonfuls onto boiling stew. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes. Sprinkle dumplings with paprika, if desired. 5 to 6 servings.