Baked Chili With Biscuits Recipes

Steps:

• Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
• Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
• Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
• Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

Steps:

• In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

Steps:

• Preheat oven 400. Lightly oil a 9x13 pan.
• In a large saucepan saute the onions and peppers in oil until the onions are translucent. Add remaining chili ingredients and simmer 5-10 minutes.
• While chili is cooking mix 'milk' and vinegar. In a separate bowl mix the flour, cornmeal, sugar, baking powder and salt.
• Add the oil and milk mixture, stirring until just mixed.
• Transfer chili to baking pan and spoon the cornmeal batter on to the top.
• Bake uncovered for 15-20 minutes.

Steps:

• Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender.
• Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like).
• Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended.
• Pour mixture into 13 X 9 inch casserole dish, level out mixture.
• Sprinkle 1/3 cup cheese over beef mixture in casserole.
• Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole.
• Add remaining 1/3 cup of cheese on top of biscuits.
• Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown.
• Serve with sour cream, salsa and additional cheese if desired.

Steps:

• 1. To make the chili: cook the beef, onion, and green pepper in a Dutch oven over medium heat until the meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. Meanwhile, to make the biscuits: combine the flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. Transfer chili to an ungreased 13-in. x 9-in. x 2-in. baking dish. Drop biscuit batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400 degrees for 15-17 minutes or until biscuits are lightly browned.

Steps:

• Make the chili: In a large pot over medium heat, combine the ground beef, onion, bell pepper, garlic, and crushed tomatoes. Bring to a simmer. Add the salt, chili powder, cumin, paprika, cayenne, and kidney beans. Stir to combine, then simmer for 40-45 minutes, until the chili has thickened. Remove the pot from the heat and let the chili cool completely.
• Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the self-rising flour, cornmeal, and salt.
• Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.
• Add the buttermilk and stir until the dough comes together in a ball.
• Dust a clean surface with the all-purpose flour. Turn the dough out and fold in half, then the dough into a circle and roll out with a rolling pin to about ¼ inch (6 mm) thick.
• Using a 4-inch (10 cm) round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.
• Scoop 1 tablespoon of the cooled chili into the center of a round of dough and carefully pinch the edges together around the chili to seal. Repeat with the remaining dough. Place the filled biscuits on the prepared baking sheet, seam-side down. Save the remaining chili for another use.
• Make the chili butter: In a small microwave-safe bowl, combine the butter, salt, chili powder, cumin, paprika, and cayenne. Microwave in 30-second intervals until the butter is completely melted.
• Brush the tops of the biscuits generously with the chili butter. Sprinkle the cheddar cheese on top.
• Bake the biscuits for about 20 minutes, or until golden brown.
• Garnish the biscuits with the scallions and serve with sour cream alongside.
• Enjoy!

Steps:

• Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
• Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
• Heat oven to 425 degrees.
• Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it's no longer pink with some browned bits, about 7 minutes.
• Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
• Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining 1/2 teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
• Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.

Steps:

• In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.