Ingredients
- For the Biscuits:
- 3 cups flour
- ½ cup cornmeal
- 1 tsp. salt
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 2 tablespoons sugar
- 5 tablespoons margarine
- 1 cup milk
- For the Chili:
- 2 ½ lbs. ground beef
- 19 oz. can of red kidney beans – drained but not rinsed
- 29 oz can crushed tomatoes
- 1 onion – diced
- 3 carrots – diced
- ½ cup chicken broth
- 2 tablespoons olive oil
- Seasonings:
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- ½ tsp. red pepper flakes
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Biscuits and Chili
Time: 10 minutes prep, 1 days cook
Servings: 5
Directions
- For the Biscuits:
- Preheat Oven 375 degrees:
- Combine all of the dry ingredients in a bowl. Add the softened margarine and crumble with your fingers.
- Make a well in the middle and add the milk and work into dough. Form into a ball.
- Flour a clean surface and roll out the dough to approximately ½ inch thick and cut into circles.
- Place biscuits in a cupcake tin to bake.
- Bake approximately 15 -20 minutes or until lightly golden.
- For the Chili:
- Cook the ground beef in a skillet. When the beef is cooked drain the fat and set aside for later.
- Heat a sauce pan with the olive oil and add the onion and carrots. Cook until the onion is soft.
- Add the crushed tomatoes, cooked ground beef and the beans. Add the chicken broth and the seasonings.
- Cook slightly covered on a gentle heat, for at least one hour or longer.
- Adjust the seasonings to your taste.
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