Biscuits and Chili

Catherine Cappiello Pappas


This is a delicious and comforting recipe for the winter!

pinch tips: How to Use a Meat Thermometer






10 Min


55 Min


Stove Top


for the biscuits:
3 cups flour
½ cup cornmeal
1 tsp. salt
1 tablespoon baking powder
1 tablespoon baking soda
2 tablespoons sugar
5 tablespoons margarine
1 cup milk
for the chili:
2 ½ lbs. ground beef
19 oz. can of red kidney beans – drained but not rinsed
29 oz can crushed tomatoes
1 onion – diced
3 carrots – diced
½ cup chicken broth
2 tablespoons olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1 tsp. garlic powder
1 tsp. ground cumin
½ tsp. red pepper flakes

Directions Step-By-Step

For the Biscuits:
Preheat Oven 375 degrees:

Combine all of the dry ingredients in a bowl. Add the softened margarine and crumble with your fingers.

Make a well in the middle and add the milk and work into dough. Form into a ball.

Flour a clean surface and roll out the dough to approximately ½ inch thick and cut into circles.

Place biscuits in a cupcake tin to bake.

Bake approximately 15 -20 minutes or until lightly golden.

For the Chili:
Cook the ground beef in a skillet. When the beef is cooked drain the fat and set aside for later.

Heat a sauce pan with the olive oil and add the onion and carrots. Cook until the onion is soft.

Add the crushed tomatoes, cooked ground beef and the beans. Add the chicken broth and the seasonings.

Cook slightly covered on a gentle heat, for at least one hour or longer.

Adjust the seasonings to your taste.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #dinner, #chili, #Biscuits