Go Back
Print
beef chili

Beef Chili with Sour Cream and Cheddar Biscuits

This recipe is from Smitten Kitchen and is a much more hearty, stick to your ribs kind of meal. You can eat the chili out of a bowl or course, but why would you when you can make a chili- biscuit sandwich!!

Ingredients

  • 2 Large onions chopped
  • 1/4 cup vegetable oil
  • 1 Tbsp minced garlic
  • 2 carrots diced
  • 3 lbs ground beef
  • 1/4 cup chili powder
  • 1 Tbsp cumin
  • 2 Tbsp paprika
  • 1 Tbsp dried oregano
  • 1 Tbsp red pepper flakes
  • 2- 8 oz cans tomato sauce
  • 1 1/4 cup beef broth
  • 3 Tbsp cider vinegar
  • 1 3/4 cups kidney beans drained and rinsed
  • 2 green bell peppers chopped

Instructions

  1. In a large dutch oven, heat the oil over low heat. Cook the onions for about 5 minutes until soft. Add the garlic and carrots and cook for one more minute.
  2. Raise the heat to medium and add the beef. Cook for 10 minutes or until done, breaking up any lumps.
  3. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar. Simmer the chili, covered for 45 minutes.
  4. Add the kidney beans, bell peppers and salt and pepper. Simmer for another 15 minutes.
  5. Keep warm on your stove and when you are ready to eat, serve over the sour cream and cheddar biscuits (recipe below).