More to explore
Gusto
Gusto

Chili and Cheddar Biscuits

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
  • Yield:

    10-12 servings

Ingredients:

Cheddar Biscuits

  • 2 cups (480 ml) pastry flour
  • 1 tbsp (15 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1/3 cup (80 ml) cold butter
  • ¾ cups (180 ml) buttermilk
  • 6 oz (170 g) orange cheddar cheese, grated

Chili

  • 1 can (19oz. or 550g) red kidney beans, drained and rinsed
  • ¼ cup (60 ml) tomato paste
  • 1 tbsp (15 ml) paprika
  • 1 tbsp (15 ml) chili powder
  • ½ tbsp (7.5 ml) cumin
  • 2 tbsp (30 ml) olive oil
  • 2 ears of corn, grilled until slightly charred
  • 1 lb (450 g) beef brisket, chopped into small pieces
  • 1 can (14 oz or 400 g) chopped tomatoes
  • 1 bottle of dark beer
  • 2 cups (480 ml) beef stock
  • 1 onion, diced
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • raw cheddar biscuits

Directions

Biscuits

  • In a food processor, combine flour, baking powder and salt.
  • Pulse a few times to mix them together.
  • Add butter, and pulse for 2-3 minutes or until you reach a pebbly texture.
  • Add buttermilk slowly as the food processor is turning.
  • Blend for 1-2 minutes or until you have a smooth dough.
  • Remove dough from processor, and separate into equal sized biscuits.
  • Add cheddar to each dough ball and roll until cheese is mixed well and biscuit is nicely shaped.
  • Cover biscuits with plastic wrap and reserve for chili.

Chili

  • Preheat oven to 400F (205C).
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Add paprika, chili powder and cumin, and heat for 1 minutes.
  • Add garlic and onions, and cook for a 2-3 minutes.
  • Add tomato paste, and cook for 1-2 minutes.
  • Add canned tomatoes, beef brisket, beer and beef stock.
  • Stir until properly combined, and bring to a boil.
  • Add grilled corn and kidney beans, and bring to a simmer.
  • Simmer for 30 minutes, remove from heat and transfer to a baking dish.
  • Cover chili with the cheddar biscuits, and place in the oven.
  • Cook for 30-35 minutes, or until biscuits are fluffy and golden brown.
  • Remove from oven and serve hot.

Catch the Super Bowl LII  on Sunday, February 4th at 6 p.m. ET on CTV! 

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email