Chef Robert Irvine's Chili and Biscuits
Created by Chef Robert Irvine
Ingredients (Serves 6)
- 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
- 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
- In a large mixing bowl, combine all-purpose flour, 00 flour, baking soda, and salt.
- Using a fork and your hands, incorporate butter and shortening to the flour/baking soda mixture; it should end up looking like crumbs.
- Form a well and add buttermilk to the center. Stir in until the mixture forms a dough.
- Dump the dough onto a floured surface and roll it over itself about five or six times, until it is about 1-inch think.
- Using a 2-inch round cutter, cut biscuits and place on a baking sheet.
- Bake at 450 degrees Fahrenheit for approximately 20 minutes, or until golden brown.
- 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.
- Add tomato sauce, chili powder, cumin, oregano, cayenne powder, salt and pepper.
- Allow mixture to simmer for about 1 hour, stirring occasionally.
- In a bowl, add masa harina with 5 cups of water and mix.
- 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.
- Add kidney and pinto beans and cook for another 20 minutes.
- Cut biscuits in half and lay them open-faced on the plate. Top with cheddar cheese, chili, sour cream, and chopped scallions.