Chile Con Carne With Cheddar Scallion Biscuit Topping

Image of Chile Con Carne With Cheddar Scallion Biscuit Topping, Gourmet Magazine
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Ingredients

For Chili

  • 2 1/2 lb boneless beef chuck roast, cut into 1-inch pieces
  • 2 (15-ounce) cans kidney beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes
  • 1 cup canned tomato purée
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon chopped canned chipotles in adobo
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

For biscuit topping

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup coarsely grated sharp Cheddar
  • 2 scallions, chopped
  • 2/3 cup whole milk

Description

To Compensate For Not Browning The Meat, Add “power” Ingredients That Produce A Similar Depth—cocoa Powder, Canned Chipotles In Adobo, And Worcestershire Sauce.

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