Beef Chili & Sour Cream & Cheddar Biscuits

Chili and biscuits are fabulous, but adding cheddar and jalapeños to them makes them outrageously fabulous. We had family over for dinner last night and served this with a simple tossed salad and a light lemon pudding for dessert (see other post). 


Beef Chili


Adapted from http://smittenkitchen.com
Serves 6
2 large onions, chopped (about 3 cups)
3 T vegetable oil
1 T minced garlic
2 carrots, sliced thin
3 pounds ground beef
3 T chili powder
2 T Worchestershire sause
2 T paprika
1 T crumbled dry oregano
Dried red pepper flakes, to taste
2 cups tomato sauce or tomato puree
1 1/4 cups beef broth
3 T cider vinegar
1 T brown sugar
1 3/4 cups kidney beans, rinsed and drained
2 green bell peppers, chopped
Salt to taste
Sour cream and pickled jalapeños (optional, to finish)




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, Worchestershire sauce, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth, vinegar and sugar and simmer the chili, covered, for 35 to 40 minutes. Add the kidney beans, bell peppers, salt (I used 2 teaspoons to get the seasoning right for my tastes) and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are tender.
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


Adapted from http://smittenkitchen.com
1 1/2 cups all-purpose flour
2 t baking powder
1/2 t baking soda
1/2 t salt
2 T cold unsalted butter, cut into bits
1 1/2 cups sharp Cheddar cheese, coarsely grated
Drained and chopped pickled jalapeños, to taste (I used 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 cookie sheet for 15 to 17 minutes, until golden on top.