Marcy DeKruyf Recipe Collection
Chili with Tortilla Dumplings

1 med onion, chopped
2 garlic cloves, minced
1 Tbsp. oil
2 lbs ground beef or turkey
2 cans(15 1/2oz each) kidney beans, rinsed and drained
1 can black beans (this wasn't in original recipe, but I add them)
1 can pinto beans (also not in original recipe)
28 oz can diced tomatoes, undrained
14 1/2 oz. chicken broth
2-3Tbsp chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
4 flour tortillas (I used corn and more than 4)

Toppers: grated cheese, sour cream, fritos

In sauce pan over medium-high heat, saute onion and garlic in oil for 3 minutes. Add ground meat; cook until browned. Drain. Add everything EXCEPT tortillas. Bring to a boil. Reduce heat and simmer for 50 minutes.
Cut tortillas into strips, then cut strips into about 2inch pieces. Gently stir into chili. Cover and simmer about another 10 minutes or until tortillas are soft.
Serve
Top with cheese, Fritos, and sour cream, if you like.