Beef Chili with Sour Cream and Cheddar Biscuits

Ingredients

• 2 large onions, chopped (about 3 cups)
• 1/4 cup vegetable oil
• 1 tablespoon minced garlic
• 2 carrots, sliced thin (suggested by Gourmet) or in a small dice, as I'd chop them next time
• 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 (Gourmet suggests 1 tablespoon; I used 1 teaspoon knowing that my flakes are very hot)
• 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 pickled jalapeños (optional, to finish)
• 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 (I used about 2 tablespoons)
• 1 cup sour cream

Instructions

1. 1

   Cook onions

   In a large pot (5-quart), heat the oil over moderately low heat and cook the onions in it for 5 to 10 minutes, until softened.

2. 2

   Add garlic and carrots

   Add the garlic and carrots and cook for one minute more.

3. 3

   Brown the beef

   Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes.

4. 4

   Add spices

   Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute.

5. 5

   Simmer chili

   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).

6. 6

   Add beans and peppers

   Add the kidney beans, bell peppers, salt (about 2 teaspoons) and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are tender.

7. 7

   Serve

   Serve ladled over a split Sour Cream and Cheddar Biscuit, with additional sour cream and pickled jalapeños, if desired.

8. 8

   Preheat oven for biscuits

   Preheat oven to 425°F.

9. 9

   Mix dry ingredients

   Whisk together the flour, baking powder, baking soda and salt in a large bowl.

10. 10

    Cut in butter

    Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined.

11. 11

    Form biscuit dough

    Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough.

12. 12

    Cut and bake biscuits

    Pat the dough 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) baking sheet for 15 to 17 minutes, until golden on top.

Ratings & Notes