Beef Chili with Sour Cream and Cheddar Biscuits
2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
2 carrots, sliced thin or in a small dice
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
Dried red pepper flakes, to taste
2 8-ounce cans tomato sauce or 2 cups fresh tomato sauce or tomato puree
1 1/4 cups beef broth
3 tablespoons cider vinegar
1 3/4 cups or 1 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped
Sour Cream and Cheddar Biscuits, (optional)
Sour cream and pickled jalapeños (optional)
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 and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are
Serve ladled over a split Sour Cream and Cheddar Biscuit, below, with additional sour cream and pickled 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)
Drained and chopped pickled jalapeños, to taste (about 2 tablespoons)
1 cup sour cream
Preheat oven to 425°F.
Whisk together the flour, baking powder, baking soda and salt in a large bowl.
Either cut the butter pieces into the flour mixture with a pastry blender or rub them 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” ) for 15 to 17 minutes, until
golden on top.