My husband loves this recipe, he’s had me make it for him on his birthday every year since we started dating. It’s incredible easy to make and perfect to warm you up once the weather starts to cool down. It takes all the components of a classic BBQ sauce (brown sugar, cumin, worcestershire sauce, chili powder, etc.) and combines it with beans and beef to make a really satisfying chili. You can add more or less beer to get the consistency of chili that you like… I prefer a little thinner chili so I add more, if you like a thicker one just add the one bottle. The biscuits are just a simple pre-made mix dressed up with a few extra ingredients, but they end up tasting similar to the ones at Red Lobster which I love! You can also lighten this chili up by using turkey bacon, ground turkey, and a light beer s substitutions.
Ingredients: For the Chili – 1 tbsp olive oil, 1/2 lb bacon (chopped), 2 lb ground beef (I used chuck only because our butcher has a really lean cut of it, but generally you’ll want to get ground sirloin or anything with less than 15% fat), 3 tbsp chili powder, 1/2 tbsp cumin, fresh ground pepper, 2 medium onions (chopped), 2 garlic cloves (minced), 1 (15 ounce) can pinto beans, 3 tbsp light brown sugar, 1 tbsp worcestershire sauce, 1 bottle of full flavor beer (you can use water here if you won’t want to use alcohol), 1 cup chili sauce, salt. For the biscuits – 1 pkg biscuit mix (I always use bisquick cheese-garlic), 2/3 cup milk, 4 scallions (chopped), 2 cups cheddar cheese (grated and divided)
Preheat a heavy bottomed pot over medium heat with olive oil and brown the bacon until crisp. Remove to a paper towel-lined plate to drain and set aside. Add the beef to bacon drippings in the pan, using the back of a wooden spoon to break it up while it browns. Season with the chili powder, cumin and ground black pepper. Add the onion and garlic, and cook until softened (about 7-8 minutes). Add the beans, brown sugar, worcestershire and beer…cook 5 minutes. Add the chili sauce and season with salt to taste. Simmer for at least 30 minutes. Just before serving, stir the cooked bacon into the chili and serve in bowls with some fresh grated cheese on top.
While the Chili is simmering, preheat oven to 450 degrees. Mix up the biscuit mix with milk, scallions, and half of the cheese. Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake for 10 minutes. Pull out of the over, top with remaining cheese and cook for 3 more minutes until slightly golden brown. Serve along side the chili.