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Snowpocalypse Chili And Cheddar Drop Biscuits

Ingredients

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

Instructions

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