chili 'n' biscuits
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A couple notes: First, if you like a saucier chili, you're in luck. I made some notes, but the original recipe comes out a bit more soupy than I prefer it. I personally prefer my chili thick, so I left the lid off for most of the simmering to let more water evaporate. Also, the original recipe says that it serves six but it should stretch much further if you’re doing this shortcake-style, with just a ladle-full on top.
Beef Chili
2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon crumbled dry oregano
1 tablespoon dried red pepper flakes
2 8-ounce cans tomato sauce or tomato puree
1 1/4 cups beef broth
3 tablespoons cider vinegar
1 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped
Optional: Sour cream, cheddar cheese, and jalapeños to top it off.
In a large pot (I used a 5 1/2 quart, and it fit pretty well...original suggests not using anything smaller than a 5 quart), heat the oil over moderately low heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and cook for another minute.
Raise the heat to medium and add the beef, breaking up any big chunks until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar and simmer the chili, covered (if you like a soupier chili) or uncovered (if you like a thick chili), for 35 to 40 minutes (if you used ground beef, which I did) or 50 to 60 minutes (if you used coarse chuck).
Add the kidney beans, bell peppers, and salt and pepper to taste, then simmer for an additional 15 minutes, until the bell peppers are tender.
Serve ladled over a split biscuit (recipe below), with additional sour cream and jalapenos, if desired.
Sour Cream and Cheddar Biscuits
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
Chopped jalapeños, to taste (I used about 3 for about 7 biscuits, a good ratio indeed)
1 cup sour cream
Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Rub the butter pieces in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased (or parchment-lined, if your baking sheets are as “weathered” as mine are) for 15 to 17 minutes, until golden on top.
A couple notes: First, if you like a saucier chili, you're in luck. I made some notes, but the original recipe comes out a bit more soupy than I prefer it. I personally prefer my chili thick, so I left the lid off for most of the simmering to let more water evaporate. Also, the original recipe says that it serves six but it should stretch much further if you’re doing this shortcake-style, with just a ladle-full on top.
Beef Chili
2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon crumbled dry oregano
1 tablespoon dried red pepper flakes
2 8-ounce cans tomato sauce or tomato puree
1 1/4 cups beef broth
3 tablespoons cider vinegar
1 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped
Optional: Sour cream, cheddar cheese, and jalapeños to top it off.
In a large pot (I used a 5 1/2 quart, and it fit pretty well...original suggests not using anything smaller than a 5 quart), heat the oil over moderately low heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and cook for another minute.
Raise the heat to medium and add the beef, breaking up any big chunks until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar and simmer the chili, covered (if you like a soupier chili) or uncovered (if you like a thick chili), for 35 to 40 minutes (if you used ground beef, which I did) or 50 to 60 minutes (if you used coarse chuck).
Add the kidney beans, bell peppers, and salt and pepper to taste, then simmer for an additional 15 minutes, until the bell peppers are tender.
Serve ladled over a split biscuit (recipe below), with additional sour cream and jalapenos, if desired.
Sour Cream and Cheddar Biscuits
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
Chopped jalapeños, to taste (I used about 3 for about 7 biscuits, a good ratio indeed)
1 cup sour cream
Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Rub the butter pieces in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased (or parchment-lined, if your baking sheets are as “weathered” as mine are) for 15 to 17 minutes, until golden on top.
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on Thursday, December 16, 2010 at 5:53 PM.
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