Chili con Carne with Jalapeño Cheddar Biscuits

Sunday, 05 February 2017 00:00

Chili con Carne with Jalapeño Cheddar Biscuits Featured

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Chili con Carne

2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
2 carrots, chopped
3 pounds coarse ground beef chuck
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon crumbled dried oregano
1 tablespoon dried hot red pepper flakes, or to taste
two 8-ounce cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
a 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped


In a large pan, cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. Add the garlic and carrots, and cook the mixture 1 minute while stirring. Add the meat and cook it over moderate heat, stirring and breaking up any lumps, until it is no longer pink.


Add the chili powder, cumin, paprika, oregano, and red pepper flakes. Cook the mixture for 1 minute. Add the tomato sauce, broth, and vinegar, bring the mixture to a boil, and simmer covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, bell peppers, and salt and black pepper to taste. Simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.


Serve over split Chili Cheddar Biscuits and top with sour cream, green onions, jalapeños, and/or shredded cheddar cheese.


Jalapeño Cheddar Biscuits
1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp cheddar, grated coarse (about 1 1/2 cups)
four 2-inch pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1 cup sour cream

Sift together the flour, baking powder, baking soda, and salt in a bowl. Add butter, and blend the mixture until it resembles coarse meal. Stir in the cheddar and the chilies.


Add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface. Roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F oven for 15 to 17 minutes, or until they are golden brown.

Serves 6

Last modified on Sunday, 05 February 2017 23:43
David Deaton

Digital Editor at Oklahoma Welcome

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