Steak and Big Bean Chili with Homemade Biscuits
- Yield 4 to 6 servings
For Chili Mac, spoon the chili over hot cooked noodles and sprinkle with cheese and minced onion.
- 2 pounds beef chuck steak, cut into 1/4-inch cubes
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 can (18 ounce) onion soup
- 1 can (45 ounce) kidney beans, drained
- 1 can (28 ounce) tomato sauce or puree
- 1 can (12 ounce) cola (not diet)
- 1 can (6 ounce) tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons baking cocoa
- 1/2 teaspoon pepper
- Homemade biscuits:
- 2 cups milk
- 1/2 cup vegetable shortening
- 1/2 cup (scant) sugar
- 1 teaspoon salt
- 1 envelope dry yeast
- 1/2 cup warm water
- 5 to 6 cups all-purpose flour
For the chili:
- Season the steak with the salt and brown on all sides in the oil in a skillet. Drain and place the steak in a slow cooker.
- Process the soup in a blender for 1 minute and pour over the steak.
- Add the beans, tomato sauce, soda, tomato paste, chili powder, cumin, baking cocoa and pepper to the slow cooker and mix well.
- Simmer on Low for 6 hours or on High for 2 hours, stirring occasionally. Ladle into chili bowls and serve with the Homemade Biscuits.
For the biscuits:
- Scald the milk in a saucepan. Add the shortening, sugar and salt to the scalded milk and stir until blended. Cool to 130 degrees.
- Dissolve the yeast in the warm water and stir. Add the yeast mixture to the cooled milk mixture and mix well. Add the flour gradually, stirring until the mixture forms a ball.
- Let rise, covered, in a warm environment until doubled in bulk and knead. pat or roll the dough 1/2-inch thick and cut with a round cutter.
- Fold the rounds over and arrange in a greased round or oblong baking dish. Let rise until doubled in bulk.
- Preheat the oven to 400 degrees and bake for 10 minutes or until light brown. Serve immediately.
Recipe reprinted with permission from the Junior League of Dallas, Dallas Dish (Junior League of Dallas, 2005)