Beef Chili + Sour Cream and Cheddar Biscuits
Photo © Deb Perelman
- 2 large onions, chopped (about 3 cups)
- 1/4 cup vegetable oil
- 1 tablespoon minced garlic
- 2 carrots, sliced thin (suggested by Gourmet) or in a small dice, as I’d chop them next time
- 3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 tablespoons paprika
- 1 tablespoon crumbled dry oregano
- 2 8-ounce cans tomato sauce or 2 cups fresh tomato sauce or tomato puree
- 1 1/4 cups beef broth
- 3 tablespoons cider vinegar
- 1 3/4 cups or 1 19-ounce can kidney beans, rinsed and drained
- 2 green bell peppers, chopped
- Sour Cream and Cheddar Biscuits, below
- Sour cream and pickled jalapeños (optional, to finish)
- Produce
- Carrots (2)
- Cumin, ground (1 tablespoon)
- Garlic (1 tablespoon)
- Green bell peppers (2)
- Kidney beans (1 3/4 cups)
- Onions, chopped (about 3 cups), large (2)
- Oregano, dry (1 tablespoon)
- Sour cream and pickled jalapenos (1)
- Tomato sauce or 2 cups fresh tomato sauce or tomato puree (2 8-ounce cans)
- Meat
- Beef chuck, ground coarse or 3 pounds ground beef, boneless (3 pounds)
- Canned Goods
- Beef broth (1 1/4 cups)
- Condiments
- Cider vinegar (3 tablespoons)
- Cooking & Baking
- Chili powder (1/4 cup)
- Paprika (2 tablespoons)
- Vegetable oil (1/4 cup)
- Bread & Baked Goods
- Sour cream and cheddar biscuits (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 27, 2010 (2 years ago).
195 people saved this recipe.
