Chili with Biscuits

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.

Add the ground meat and cook for 7-10 minutes until it fully browns, breaking any big chunks along the cooking way. Add all the spices and leave for another minute.

Next pour the beef broth, vinegar and tomato sauce

Simmer covered for 30 to 40 minutes. Add green peppers

Add the kidney beans and cook for another 15 minutes until the peppers become tender.

Load a ladle of chili onto a cut-in-half biscuit and top with sour cream and cheddar cheese. Enjoy!

 

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Filed under Main Course, Meat

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