Delicious Beef & Bean Chili with Cheesy Garlic Biscuits

It has been absolutely frigid here. I am doubling up on the sweaters, and even letting Whiskey sneak into bed at night, to help him keep warm (it has nothing to do with my wanting my own bed warmer). Brushing snow and scraping off ice has become a norm not only before work, but after too. Such is the life of a cold Canadian. But there are ways to help warm you up (aside from wearing two pairs of socks like I am right now) – warm, hearty and flavourful dinners.
 

One of my winter staples is always chili. You can make it quickly on the stovetop, like this recipe, or you can have it do all the work during the day in a crockpot. There is something about a thick stew of beef, beans, tomatoes and spices that just warms you right up. Add a side of Cheesy Garlic Biscuits, and you have a filling meal that is sure to keep you warm on even the coldest of nights.
 

This makes a big pot, which is great for feeding a crowd or having leftovers. (I love not cooking the next night!)
 
Delicious Beef & Bean Chili
Makes 6-8 portions · Printable Version

What you’ll need:

• 1 tbsp vegetable oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 lb lean ground beef
• 3 tbsp chili powder
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp pepper
• 1 can (28oz/796 mL) plum tomatoes
• 1/2 cup passata (bottled strained tomatoes)
• 1/2 cup water
• 1 can (19 oz/540 mL) black beans, drained and rinsed
• 1 can (19 oz/540 mL) kidney beans, drained and rinsed

In a dutch oven, heat oil over medium heat. Saute onions and garlic until golden, about 8 minutes. Remove to a bowl using a slotted spoon, and set aside.

Add beef to pot and break up into smaller pieces with a spatula or spoon. Continue to cook until browned and no longer pink. Add onions and garlic back into pot. Stir in chili powder, oregano, cumin, coriander, salt and pepper. Stir until combined. Cook for 1 minute.

Mash plum tomatoes with a potato masher, or just squish them in your hands as you add them to the pot. Add passata (trained tomatoes), water and beans.

Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Uncover and cook for an additional 10 minutes, or until thickened to the consistency you prefer.
 

These Cheesy Garlic Biscuits are always a huge hit and are the perfect companion to a big bowl of chili, stew or soup. I love to use a nice old sharp cheddar, to get the most cheesy flavour. To really add some flavour, split them open straight out of the oven and add extra garlic butter to melt inside.

Cheesy Garlic Biscuits
Makes 8 biscuits · Printable Version

What you’ll need:

• 2 cups Bisquick baking mix
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese (more if you prefer them extra cheesy, which we do!)
• 1/8 tsp garlic powder
• garlic butter (optional)

Preheat oven to 450ºF

In a medium bowl, stir together Bisquick, milk, cheese and garlic powder until a soft dough forms.

Drop 8 spoonfuls of dough onto a parchment paper lined cookie sheet.

Bake for 8-10 minutes, or until golden brown. Serve with garlic butter for even more flavour

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