Chili with Sour Cream & Cheddar Biscuits
I started reading Smitten Kitchen earlier this year and so far I’ve made a few recipes from this tasty, reader friendly recipe packed food blog. This is the first post of mine featuring a recipe from that blog. It’s a two-parter and I can say I’m smitten with both recipes!
In the mood for a hearty chili, I was thrilled to see the adaptation of a recipe from Gourmet magazine (from an issue about 20 years old, no less). I had a plethora of farm fresh peppers, carrots and onions from our Porter Farms CSA, which were all needed. But what really got me sold on this new chili recipe? A bonus: Sour Cream & Cheddar Biscuits! Now I was ready to commit and share the flavors with a crowd.
Here’s the post with recipe and photos from Smitten Kitchen. And here’s the recipe for the scrumptious chili and biscuits we enjoyed today:
2 large onions, chopped (about 3 cups)
1/4 c. vegetable oil
1 tbsp. minced garlic
2 carrots, in a small dice
3 lbs. boneless beef chuck, ground coarse or 3 pounds ground beef
1/4 c. chili powder
1 tbsp. ground cumin
2 tbsp. paprika
1 tbsp. crumbled dry oregano
1 tbsp. dried red pepper flakes
2 8-oz. cans tomato sauce or 2 c. fresh tomato sauce or tomato puree
1 1/4 c. beef broth
3 1 tbsp. cider vinegar
1 3/4 c. or 1 19-oz. can kidney beans, rinsed and drained
2 green bell peppers, chopped — I used 1 green, 1 red, 1 small poblano and 1 small jalapeÃ±o
Optional, to finish: sour cream, shredded cheddar and pickled jalapeÃ±os
- In a large pot, heat the oil over moderately low heat and cook the onions in it for 5 to 10 minutes, until softened.
- Add the garlic and carrots and cook for one minute more.
- Raise the heat to medium and add the beef, stirring and breaking up any lumps 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, for 35 to 40 minutes (if you used ground beef) or 50 to 60 minutes (if you used coarse chuck).
- Add the kidney beans, bell peppers, salt (I used 2 tsp.) and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are tender.
Serve with Sour Cream & Cheddar Biscuits, with additional toppings, if desired.
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. cold unsalted butter, cut into bits
1 1/2 c. or 1/4 lb. extra sharp cheddar cheese, coarsely grated
1 small, finely chopped jalapeÃ±o
1 1/4 c. sour cream (I started with 1 c. and found it needed more!)
- Preheat oven to 425Â°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. (I used my fingers!)
- Stir in the cheddar, jalapeÃ±os and sour cream until the mixture forms a sticky dough. (They are not kidding about the sticky part! I have worked with some sticky dough and this may be the most sticky yet. Be sure to stick your hands in some flour before handling.)
- Pat it out to a 1/2-in. thickness on a very well-floured counter and use a 3 1/2-in. biscuit cutter to cut six rounds. If you don’t have a biscuit cutter, use the palm of your hand to form each biscuit evenly.
- Bake on a parchment paper-lined baking sheet for 15 to 17 minutes, until golden on top.
I had my brothers and their girlfriends over for dinner today and everyone was full and happy. We were all so anxious to eat the delicious smelling and looking food that we did not get photos of the final platings! Please pardon the lack of end product photography and know that it was because the food was incredibly enticing.
One last note: the meal went great with a cold glass of Southern Tier Brewing Company’s Pumking beer.