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

In Dutch oven, cook and stir meat until light brown, drain. Add onion, cabbage and celery; cook and stir until vegetables are light brown. Stir in tomatoes, kidney beans (with liquid), water and seasonings. Heat to boiling. Reduce heat, simmer while preparing dough for dumplings.

Drop dough by spoonfuls onto simmering stew. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Dumplings: Measure 1 1/2 cups flour, 2 teaspoons baking powder and 3/4 teaspoon salt into bowl. Cut in 3 tablespoons shortening until mixture looks like meal. Stir in 3/4 cup milk.