It was a chili kind of day. No pun intended. And with smitten kitchen‘s adapted Gourmet recipe right there and looking so beautiful, I couldn’t resist. Also with the boyfriend’s complete refusal to settle for anything vegetarian(pasta salad made him cringe) or anything fishy (another cringe for the salmon) , there was no way out of this. Since I am a 5-year old when it comes to baking, I used store bought biscuit mix to make the biscuits. If you want to fancy it up, add some chopped jalapenos and cheddar cheese to the biscuit mix. I used half the amount of ingredients that smitten kitchen and that was way more than needed for 3 people.
Ingredients: 1.5 lb ground beef,1 onion chopped, 2 carrots diced, 1 tablespoon minced garlic, 1 15-ounce can of kidney beans drained and rinsed, 1 green bell pepper chopped, 1.5 tablespoons apple cider vinegar, 3/4 cup beef broth, 1 8-ounce can of tomato sauce, 2 tablespoons chili powder, 1/2 tablespoon ground cumin, 1 tablespoons dry oregano, 1 tablespoon red pepper flakes, 2 tablespoons vegetable oil, salt and pepper to season, grated cheddar cheese and sour cream to top
Begin by heating the vegetable oil in a pot. Add the onions and cook until they become tender for 7 to 10 minutes. Add the garlic and carrots and cook for another minute.