{"id":7521,"date":"2019-02-28T18:07:41","date_gmt":"2019-02-28T18:07:41","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7521"},"modified":"2019-02-28T18:24:30","modified_gmt":"2019-02-28T18:24:30","slug":"snowpocalypse-chili","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/02\/28\/snowpocalypse-chili\/","title":{"rendered":"Snowpocalypse Chili"},"content":{"rendered":"

\"\"<\/p>\n

Hubs and I were enjoying the electricity we missed for the past few days while we discussed dinner plans for the evening.\u00a0 I was blogging and he was working.\u00a0 I was lamenting the possible loss of my artichokes under all that snow.\u00a0 Stupid snow!<\/p>\n

\"\"<\/p>\n

We decided on chili.\u00a0 Cliche, but fitting.\u00a0 Miraculously, I had all the ingredients.\u00a0 It was a sign.\u00a0 With the power back on I concocted my own chili powder in my extra coffee grinder.\u00a0 And thanks to Marie Kondo, (yes, I too, have been infected with the sparking joy disease) all my dried peppers were easily accessible.\u00a0 I used a modge podge of about half a dozen mixed dried peppers.<\/p>\n

\"\"<\/p>\n

I didn’t have to open a can of tomatoes because I used my food processor and my own tomatoes.\u00a0 Yanno, it’s the little things in life you miss when they’re gone.\u00a0 I threw my chopped onion, elephant garlic,\u00a0 and fresh green peppers into the food processor.\u00a0 I followed that with a chopped red bell pepper and freezer gallon bag of my tomatoes.<\/p>\n

\"\"<\/p>\n

I have this crazy chili recipe….a seven bean, seven pepper, seven spice chili…that I’ve won awards with.\u00a0 That one uses tri-tip, though.\u00a0 It’s possible that I could write about fifty different ways to make chili and the following recipe I made up as I went along.\u00a0 That’s what makes chili fun.\u00a0 But I wrote it down to post here.\u00a0 You can follow it to the letter or you can customize it to how you want or what you have on hand.<\/p>\n

\"\"<\/p>\n

Personally, I prefer a thick chili to a watery chili.\u00a0 I like it with beans.\u00a0 And I like to put toppings on it.\u00a0 The variables are endless.\u00a0 Beans or no beans?\u00a0 Black, kidney, or pinto beans?\u00a0 Squash?\u00a0 I’ve done a chili with pumpkin that was fantastic.\u00a0 I should have written it down.\u00a0 Fresh chilies?\u00a0 Hot, mild, or sweet?\u00a0 Tomatoes?\u00a0 Or no?\u00a0 Chicken, pork, beef, or turkey?\u00a0 Ground up or cubed?\u00a0 I can keep going.<\/p>\n

\"\"<\/p>\n

I went with a simple ground beef and bean chili with my tomatoes.\u00a0 It’s snowpocalypse, after all.\u00a0 No need to get crazy.\u00a0 We topped it with diced raw onion and some shredded cheese.\u00a0 Old school.\u00a0 Gramma would have loved it.\u00a0 I was going to make a salad, but snowpocalypse was screaming for more carbs.\u00a0 I enlisted Hubs to grab the Bisquick and buttermilk for some cheddar drops.\u00a0 Salad shmalad.\u00a0 Pffffttttt.<\/p>\n

\"\"<\/p>\n

Luckily, the Hills dinner plans fell through and we were able to enjoy this giant pot with them.\u00a0 Chili just tastes better with friends, I think.\u00a0 So does wine.\u00a0 The upside to snowpocalype is that Amanda is off until next week.\u00a0 I feel thrift store shopping in our immediate future.<\/p>\n

\"\"<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Snowpocalypse Chili And Cheddar Drop Biscuits<\/h2>\n
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Ingredients<\/h3>
  • 2<\/span> lbs<\/span> ground beef<\/span><\/li>
  • 1\/4<\/span> cup<\/span> peanut oil<\/span><\/li>
  • 1<\/span> can pinto beans drained and rinsed<\/span><\/li>
  • 1<\/span> can kidney beans drained and rinsed<\/span><\/li>
  • 1<\/span> red bell pepper seeded and rough chopped<\/span><\/li>
  • 2<\/span> anaheim peppers seeded and rough chopped<\/span><\/li>
  • 3<\/span> jalapeno peppers seeded and rough chopped<\/span><\/li>
  • 1<\/span> tablespoon<\/span> ground dried chipotle peppers<\/span><\/li>
  • 2<\/span> tablespoons<\/span> ground dried large red peppers of your choice<\/span><\/li>
  • 1<\/span> tablespoon<\/span> ground dried ancho peppers<\/span><\/li>
  • 2<\/span> tablespoons<\/span> salt plus more to taste<\/span><\/li>
  • 1<\/span> tablespoon<\/span> ground black pepper<\/span><\/li>
  • 4<\/span> cups<\/span> fresh tomato puree<\/span><\/li>
  • 1<\/span> medium onion rough chopped<\/span><\/li>
  • 1<\/span> giant clove elephant garlic rough chopped<\/span><\/li>
  • 1\/2<\/span> cup<\/span> diced white onion for garnish<\/span><\/li>
  • 1\/2<\/span> cup<\/span> sliced green onion for garnish<\/span><\/li>
  • 1<\/span> cup<\/span> shredded cheddar cheese<\/span><\/li>
  • 2<\/span> cups<\/span> Bisquick<\/span><\/li>
  • 1<\/span> cup<\/span> buttermilk<\/span><\/li>
  • 2<\/span> tablespoons<\/span> melted butter<\/span><\/li>
  • Pinch<\/span> garlic powder<\/span> I used my garlic parsley salt blend<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a food processor, pulse the anaheim, jalapeno, and onion to a small dice.\u00a0 Fry in a stock pot over medium high heat in the peanut oil, stirring frequently, for about 15 minutes.\u00a0 Without rinsing the food processor, pulse the bell pepper and tomatoes together into a puree and set aside.<\/div><\/li>
    • Meanwhile, in a coffee grinder reserved for spices, grind all the dried peppers into powders after removing the stems.\u00a0 Set aside.\u00a0 Drain and rinse all your beans and set aside.<\/div><\/li>
    • Add the ground beef to the pot with the fresh peppers and onion.\u00a0 Breaking up the meat, combine with the peppers and onion completely and cook for about 20 minutes or until most of the liquid has evaporated, stirring frequently to prevent sticking.\u00a0 Add the dried pepper powders and stir to combine.<\/div><\/li>
    • When the liquid is gone, add the tomato puree and stir to combine.\u00a0 Lower the heat to medium low and stir frequently to prevent burning.\u00a0 Add the salt and pepper and start tasting for seasoning.\u00a0 Add all the beans and stir to combine.\u00a0 Cook for about 30 minutes or more, lowering the heat if you need to.<\/div><\/li>
    • Preheat the oven to 450 and line a baking sheet with parchment.\u00a0 When the chili is done and holding on low, mix the Bisquick, milk, and half of the grated cheddar in a bowl.\u00a0 With a soup spoon, drop the dough onto the baking sheet about half an inch apart.\u00a0 The drops should be no bigger than a small lime.<\/div><\/li>
    • Put the biscuits in the oven and melt 2 tabelspoons butter with garlic powder or salt in the microwave.\u00a0 The biscuits bake for betwen 5 and 10 minutes.\u00a0 Halfway through baking, brush them with the melted butter and place back in the oven to finsh browning.<\/div><\/li>
    • Serve the chili garnished with onions, reserved cheese, and a biscuit!\u00a0 Or five.\u00a0 And stay warm out there.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Hubs and I were enjoying the electricity we missed for the past few days while we discussed dinner plans for the evening.\u00a0 I was blogging and he was working.\u00a0 I was lamenting the possible loss of my artichokes under all that snow.\u00a0 Stupid snow! We…<\/p>\n","protected":false},"author":1,"featured_media":7543,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/02\/CF57A55A-1C0D-4982-BF88-132157B3D9BB.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Xj","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7521"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7521"}],"version-history":[{"count":7,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7521\/revisions"}],"predecessor-version":[{"id":7560,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7521\/revisions\/7560"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7543"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}