1 pound ground beef
2 medium onions, thinly sliced
1 1/2 cups coarsely chopped cabbage
1/2 cup diced celery
16 ounce can stewed tomatoes
15 1/2 ounce can kidney beans
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 teaspoons chili powder
Dumplings:
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Preparation Instructions:

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. 4 to 6 servings.

Dumplings: Measure flour, baking powder and salt into a bowl. Cut in shortening until mixture looks like meal. Stir in milk.