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Chili and cheddar biscuits
1 hour and 20 mins
Classic stovetop mac and cheese
2 cups (480 milliliters) pastry flour
1 tablespoon (15 milliliters) baking powder
1 teaspoon (5 milliliters) salt
1/3 cup (80 milliliters) cold butter
3/4 cups (180 milliliters) buttermilk
170 grams orange cheddar cheese, grated
1 can (550 grams) red kidney beans, drained and rinsed
1/4 cup (60 milliliters) tomato paste
1 tablespoon (15 milliliters) paprika
1 tablespoon (15 milliliters) chili powder
1/2 tablespoon (7.5 milliliters) cumin
2 tablespoons (30 milliliters) olive oil
2 ears of corn, grilled until slightly charred
450 grams beef brisket, chopped into small pieces
1 can (400 grams) chopped tomatoes
1 bottle of dark beer
2 cups (480 milliliters) beef stock
1 onion, diced
2 cloves garlic, minced
Salt and pepper, to taste
Raw cheddar biscuits
In a food processor, combine flour, baking powder and salt.
Pulse a few times to mix them together.
Add butter, and pulse for two to three minutes or until you reach a pebbly texture.
Add buttermilk slowly as the food processor is turning.
Blend for one to two minutes or until you have a smooth dough.
Remove dough from processor, and separate into equal sized biscuits.
Add cheddar to each dough ball and roll until cheese is mixed well and biscuit is nicely shaped.
Cover biscuits with plastic wrap and reserve for chili.
Preheat oven to 400F (205C).
Heat olive oil in a large Dutch oven over medium-high heat.
Add paprika, chili powder and cumin, and heat for one minute.
Add garlic and onions, and cook for a two to three minutes.
Add tomato paste, and cook for one to two minutes.
Add canned tomatoes, beef brisket, beer and beef stock.
Stir until properly combined, and bring to a boil.
Add grilled corn and kidney beans, and bring to a simmer.
Simmer for 30 minutes, remove from heat and transfer to a baking dish.
Cover chili with the cheddar biscuits, and place in the oven.
Cook for 30-35 minutes, or until biscuits are fluffy and golden brown.
Remove from oven and serve hot.
Serves a crowd
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