Chili and Cheddar Biscuits

Ease of preparation rating: Medium
Yield: 10-12 servings

Cheddar biscuits

Ingredients:

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

Method:

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

Ingredients:

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

Method:

Preheat oven to 400oF (205oC).
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.