A great pot of spicy chili made even better with the addition of pillowy gnocchi.
1 package gnocchi
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1 packet chili seasoning
1 can diced tomatoes and green chiles
1 can kidney beans
Fill a medium sauce pan two thirds full of water and put on the stove over high heat to boil. Once the water is boiling, add the gnocchi and allow to cook until they float to the top.
Meanwhile, in a medium pot or dutch oven over medium high heat, brown the ground beef. Add the salt, pepper, and chili powder as it cooks and break the meat apart with a wooden spoon. Drain the fat and return to the hot pot.
Add the chili seasoning, then add the can of tomatoes and the can of beans without draining them. The liquid will help give the gnocchi something to soak in and get tasty. You may also want to add about a quarter cup of water depending on how thick you like your chili. I just filled my tomato can about halfway with water, swilled it about, then added it in. Allow the chili to come to a simmer, then reduce heat to low and simmer for about ten minutes.
As your gnocchi start to float to the surface, scoop them out with a slotted spoon and add them to your chili pot. Give everything a stir and let it hang out and do its thing.
When the chili is ready to serve, add it to your bowl and top it with cheddar cheese, green onions, and sour cream.