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1 lb. ground beef
2 medium onions, thinly sliced
1 1/2 c. coarsely chopped
1/2 c. chopped celery
16 oz. stewed tomatoes
1 (15 1/2 oz.) can kidney
1 c. water
1 tsp. salt
1/4 tsp. pepper
1 or 2 tsp. chili powder
2 c. Bisquick baking mix
2/3 c. milk

Brown ground beef in Dutch oven; drain. Add onions,
cabbage and celery; cook and stir until vegetables are light
and brown. Stir in tomatoes, kidney beans (with liquid),
water, salt, pepper and chili powder. Heat to boiling; reduce
heat. Stir baking mix and milk to a soft dough. Drop by
spoonfuls into boiling stew. Cook uncovered 10 minutes; cover
and cook 10 minutes longer. Yields 4 to 6 servings.

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