Beef Brisket Chili Bake Topped with Cheddar Biscuits
- 2tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3cloves garlic, minced
- 2teaspoons chili powder
- 2teaspoons cumin
- 1/2teaspoon garlic powder
- 1can (14-ounce) crushed tomatoes (with juice)
- 2cans (14-ounce) pinto beans, drained
- 1can (14-ounce) black beans, drained
- 1cup beef broth
- 1pound smoked brisket, shredded
- For the Chipotle Cheddar Biscuits:
- 2cups flour
- 1 1/2teaspoons salt
- 1tablespoon baking powder
- 1/4cup butter, cubed
- 1cup buttermilk
- 1 1/2cups shredded cheddar cheese
- 2tablespoons chopped chipotles on adobo, patted dry
- Heat a pan or dutch oven over medium heat on a stove burner. Add olive oil. Add onions, peppers and garlic; sauté, stirring, for 4 minutes until veggies start to soften. Add chili powder, cumin and garlic powder. Cook until veggies are soft.
- Add crushed tomatoes, all the beans and the beef broth. Bring to a boil, then reduce and simmer for 30 minutes. Add the shredded brisket. Simmer for another 10 minutes.
- Meanwhile, make the biscuits. Preheat oven to 450F. In a large bowl, combine flour, salt and baking powder. Cut the butter into the dry mix until it resembles cornmeal (I like to do this with my hands, you can also use knives or a pastry blender).
- Mix in buttermilk until just integrated. Fold in shredded cheddar and chipotles.
- Turn dough onto a lightly floured surface. Roll out until it’s about 1-inch thick. Use a round cookie cutter to cut out biscuits. Reshape scraps and repeat.
- When the beans are finished, spoon them into a deep cast iron skillet (drain off some of the excess liquid using a ladle – this will help prevent the biscuits from turning soggy). Top the beans with uncooked biscuits; bake for 20 minutes or until biscuits are golden brown.
This recipe from Drool-Worthy for Honest Cooking was republished with permission. It originally appeared as Smoked Brisket Chili Bake with Chipotle Cheddar Biscuits.