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Chef Robert Irvine's Chili and Biscuits

Created by Chef Robert Irvine

Ingredients (Serves 6)


Biscuits
  • 2 cups all-purpose flour
  • 2 cups 00 flour
  • 4 tsp. baking soda
  • ¾ tsp. salt
  • 3 tbsp. butter
  • 3 tbsp. shortening
  • 2 cups buttermilk 
Chili
  • 2 lbs. ground beef
  • 2 cloves garlic
  • 8 oz. tomato sauce
  • 2 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tbsp. chopped oregano
  • 1 tsp. cayenne pepper
  • 1/3 cup masa harina
  • 1 lbs. kidney beans
  • 1 lbs. pinto beans
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 3 tbsp. sliced scallions 

Directions


Biscuits
  1. In a large mixing bowl, combine all-purpose flour, 00 flour, baking soda, and salt.
  2. Using a fork and your hands, incorporate butter and shortening to the flour/baking soda mixture; it should end up looking like crumbs.
  3. Form a well and add buttermilk to the center. Stir in until the mixture forms a dough.
  4. Dump the dough onto a floured surface and roll it over itself about five or six times, until it is about 1-inch think.
  5. Using a 2-inch round cutter, cut biscuits and place on a baking sheet.
  6. Bake at 450 degrees Fahrenheit for approximately 20 minutes, or until golden brown. 
Chili
  1. Place ground beef in a large pot and cook over medium to high heat. Allow meat to brown, about 6 to 10 minutes, stirring regularly.
  2. Add tomato sauce, chili powder, cumin, oregano, cayenne powder, salt and pepper.
  3. Allow mixture to simmer for about 1 hour, stirring occasionally.
  4. In a bowl, add masa harina with 5 cups of water and mix.
  5. Add masa mixture to chili and cook for another 10 minutes. This is almost like adding a roux to the mixture. It will thicken the chili and also keep it from separating.
  6. Add kidney and pinto beans and cook for another 20 minutes.
  7. Cut biscuits in half and lay them open-faced on the plate. Top with cheddar cheese, chili, sour cream, and chopped scallions. 
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